Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons avocado oil (or other neutral oil, divided)
  • 2 medium onions (chopped)
  • 4 cloves garlic (minced)
  • 8 ounces mushrooms (chopped)
  • 2 tablespoons dried oregano
  • 4 tablespoons chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground cumin
  • 1 6- oz can tomato paste
  • 1 cup dark beer (like stout. See Note)
  • 1 14.5- ounce can roasted diced tomatoes
  • 2 cups cooked quinoa
  • 2 whole chipotle peppers in adobo sauce
  • salt and black pepper
  • 3 15- ounce cans beans (like kidney, pinto, or black beans, drained. See Note)
  • 1-2 cups bean liquid (to desired consistency)
  • chopped yellow onion
  • dairy-free sour cream or yogurt
  • jalapenos (fresh or pickled)
  • fresh cilantro (chopped)
  • heavy bottomed pot

Instruction

  • Add 1 1/2 tablespoons oil to a large heavy-bottomed pot over medium heat. Add onions and garlic; sauté until softened, about 4-5 minutes. Add remaining oil then mushrooms. Sauté until softened, about another 5 minutes.
  • Stir in the spices (oregano, chili powder, paprika, cayenne pepper, and cumiand stir until fragrant, about 1-2 minutes.
  • Stir in the tomato paste and cook about 4-5 minutes or until a darker red color and scorching on the bottom.
  • Pour in remaining ingredients, starting with 1 cup bean liquid, and stir. Add in an extra cup of bean liquid if you prefer a soupier chili. Bring to a boil then reduce heat to a simmer and simmer 30 minutes.
  • Top with diced avocado, chopped yellow onion, fresh cilantro, dairy-free sour cream, etc., and serve with cornbread.