Recipes

Smoky chanterelle chili

This hearty chili sin carne combines the earthy, nutty flavor of dried chanterelle mushrooms with smoky spices and wholesome beans. Perfect as a vegetarian main course, it's easy to adapt with optional meat for those who prefer it. Serve with rice, tortilla chips, or crusty bread for a warming, satisfying meal.

Which ingredients do you need?

30 g dried chanterelle mushrooms
150 ml warm water (for soaking mushrooms)
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder (adjust to taste)
400 g canned diced tomatoes
200 ml vegetable stock (or chicken stock for non-vegetarian)
400 g canned kidney beans, rinsed and drained
400 g canned black beans, rinsed and drained
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional: Cooked ground beef or turkey (if including meat)

How do you make this dish?

Soak the dried chanterelles in warm water for 20 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms.
Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
Stir in the cumin, smoked paprika, coriander, and chili powder. Cook for another minute until fragrant.
Add the chopped chanterelles, diced tomatoes, vegetable stock, and the reserved mushroom soaking liquid. Stir to combine. Bring to a simmer.
Stir in the kidney beans and black beans. If adding meat, include the cooked ground beef or turkey at this stage. Reduce heat and let the chili simmer for 20-30 minutes, stirring occasionally.
Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with fresh cilantro, and enjoy!

TIP: For a smoky twist, add a teaspoon of chipotle sauce or a diced chipotle pepper in adobo sauce during cooking. This chili tastes even better the next day as the flavors meld together!