A hearty mushroom-based vegan chili that is sure to please even the pickiest of meat eaters in your family. This recipe comes from Simeon’s Restaurant in Ithaca, New York.
- 5 large Spanish Onions Medium Diced
- 1 head Celery medium diced
- 1 tbsp chopped fresh garlic
- 5 Pablano peppers medium diced
- 10 lbs Crimini mushrooms
- 1 10 lb can whole peeled Italian style tomatoes
- 6 c. Chick Peas
- 2 c. water
- 3 tbsp. chili powder
- 1 tbsp. cumin powder
- 1 tbsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 3 tbsp salt
- 2 bay leaves
- 1/2 c. olive oil
1) Take five pounds of mushrooms and pass through a sausage grinder, or pulse in a food processor until the mushrooms look like ground beef
2) In a 10 qt. pot, add ¼ cup of oil, 2 diced onions, ½ the diced celery, all the chopped garlic, the ground mushrooms, 2 bay leaves, and 1 tbsp of salt. Over medium heat, sauté the mushroom mix until almost of the liquid reduces (approximately 30 minutes). This is called a Duxelles.
3) While the mixture is cooking, cut the remaining five pounds of mushrooms into quarters. Place in a bowl and season with salt and pepper. Coat with the remaining olive oil. Place on a sheet pan and roast in an oven at 350 degrees for 25 minutes. Remove from the oven and let cool. Save for later.
4) Add Pablano, onions, celery and spices to the cooking ground mushroom mix and let sauté for 10 minutes.
5) Add tomatoes and water to the chili and let simmer for 30 minutes. Stir to ensure it does not stick to the bottom of the pot.
6) Add roasted mushrooms to chili and simmer for 10 more minutes. Season with salt and pepper.
7) Serve in a bowl. Top with cheese, sour cream, and diced red onions!