Beth’s Chili with Mushrooms and Black Beans

Makes 15 servings
Beth’s Chili with Mushrooms & Black Beans
2 Tbsp Olive Oil
1 Yellow Onion – diced
1 Red Bell Pepper – diced
2 Carrots – peeled and diced
1/2 tsp Sea Salt
1 lb Button Mushrooms – quartered
1 lb Portobello Mushrooms- sliced and halved
2 tsp Red Pepper Flakes
2 Garlic Cloves – minced
36 oz Chopped Tomatoes
36 oz Black Beans – drained
2 tbsp Miso Pasta or Soy Sauce
2 cups Vegetable Stock
3 tbsp Ground Cumin
11/2 tbsp Smoked Paprika
2 tsp Dried Oregano

Garnish
Lime and Cilantro Cashew Crema
Salsa
Brown Rice
Lime WedgesLime and Cilantro Cashew Crema
1 cup Whole Raw Cashews – soaked overnight in water with a pinch of salt
1/2 cup Water
1/2 bunch Fresh Cilantro
3 cloves Garlic – roasted and squeezed into a paste
2 Limes – zest and juice
1/1/2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt
1/2 tsp White Pepper

Beth’s chili with Mushrooms & Black Beans
1. In a large skillet on medium low heat,add the oil, bell pepper, carrots and salt. Saute until the onions are translucent and the carrots are softened.

2. Bring the heat to medium-high and add the mushrooms to the skillet. Cook until the mushrooms are softened. Next,add the red pepper flakes and garlic.Once incorporated add the tomatoes and beans.

3, In a medium bowl, whisk together the miso and vegetable stock until combined. Add  to the skillet. Bring to a simmer. Cover and cook over the lowest heat for an hour. Taste and adjust your seasonings as needed. Place all ingredients in a slow cooker for 3 hours. Garnish with lime and Cilantro Cashew Crema, salsa, brown rice and lime wedges. Serve!

Lime and Cilantro Cashew Crema
4. Place all of the ingredients in a food processor. Process until smooth. Refrigerate for 1 hour prior to serving with the chili.

Check out Beth’s on Amazon.com: The Tailgate Cookbook: 75 Game-changing Recipes for the Tastiest Tailgate Ever by Beth Peterson