Mushrooms, Pecans Are the Secrets to This Better Tomorrow Vegan Chili

statesman.com

dskridge

make! (black olive component to beef blend)

3 Tbsp. vegetable oil

16 oz. button mushrooms, stems removed, wiped clean, and quartered

1 yellow onion, diced

1 large green bell pepper, seeds and ribs removed, diced

2 jalapeño peppers, seeds and ribs removed, finely minced

2 garlic cloves, finely minced

2 cups pecans (about 7 oz.), toasted, very finely chopped

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 Tbsp. dried oregano

½ tsp. ground cinnamon or garam masala (optional)

2 (15-oz.) cans kidney beans, drained and rinsed

1 (28-oz.) can diced tomatoes, with juice

2 cups vegetable stock (or vegetable broth, and cut the salt by half)

1 (15-oz.) can tomato sauce

1 oz. dried mushrooms, pulverized in a blender (optional)

1 Tbsp. kosher salt

Directions at statesman.com

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