*This recipe was submitted to us from good friend of the sauce Ed Skirkie
we edited the recipe to make it vegan
This is a general format we use for all chili, which we usually improvise. Ultimately depends on your own taste. To make a “normal” chili, we would just sub in three pounds of any meat for the mushrooms.
- 3 lbs of mushrooms (go for “meaty” mushrooms, like baby bella, portobello, crimini, etc.)
- One 14 oz can of pinto beans
- 2 or 3 poblano peppers
- 1 or 2 serrano peppers (we opted to not include this to keep it mild and added hot sauce when serving to you personal heat level)
- 1 medium yellow onion
- 1 or 2 cloves of garlic (or more if you love garlic)
- Spices: a tablespoon each of chili powder and cumin, and a half to a whole teaspoon of paprika, cayenne pepper, coriander. Depending on your personal taste.
- Seven white corn tortillas
- 12 oz of beer (something amber or brown with medium hoppiness is best, we used trogenator
- One 14.5 oz can of crushed or diced tomatoes
- One 6 oz can of tomato paste
- Vegetable oil
- Worcestershire sauce (we went vegan with liquid aminos, a dash of Dijon mustard and a pinch of brown sugar)
1. Dice the mushrooms and, with the oil and salt, brown them in a pan in batches, deglaze your pan with the beer and scrape all that goodness
*into the slow cooker after the last batch of mushrooms.
2. Dice the peppers and onion. Roughly chop the garlic .
3. Dice up the tortillas.
4. Place the mushrooms, peppers, onion, garlic and tortillas in a slow cooker.
5. Add the spices, beer, canned tomatoes, tomato paste, a few dashes of Worcestershire sauce or vegan alternative and beans (including the liquid from the can) to the slow cooker. Give a stir to combine everything.
6. Cook on low for at least 6 hours, or high for at least 3 hours. Adjust spices and heat level to
taste. Serve when it’s all good and add hot sauce to taste.