Recipe courtesy of Treva Chadwell

Meaty Meatless Chili

This chili is packed with umami - that special fifth flavor sense that is best described as extremely savory. It gains that unique depth from three different kinds of mushrooms, Worcestershire sauce (or liquid amino acid for those who are strict vegetarians), tomato paste and a Parmesan rind. All these ingredients combine to make this meatless chili quite meaty-tasting, indeed.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. Gently scrape off the dark gills on the underside of the portobello caps with a spoon, then roughly chop the caps. Combine the portobello mushrooms, cremini mushrooms, Worcestershire and balsamic vinegar in the bowl of a food processor and pulse until the mushrooms are very finely chopped; work in batches if necessary. Set aside. 
  2. Heat the oil in a large Dutch oven or large pot over medium heat. Once the oil shimmers, add the onions, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables begin to soften, about 8 minutes. Add the chili powder, cumin, salt and black pepper and cook, stirring, until the spices are fragrant. Add the tomato paste and cook, stirring, until the vegetables are coated well, about 1 minute. Stir in the finely chopped mushrooms and cook, stirring, until all of the liquid they release has evaporated, about 5 minutes. 
  3. Stir in the shiitake mushrooms, tomatoes, black beans, cannellini beans, kidney beans, Parmesan rind, and 4 1/2 cups of water. Bring to a simmer and cook until the flavors meld and the mushrooms are tender, about 30 minutes. The chili can be made up to 2 days ahead and reheated. 
  4. Serve the chili with scallions, sour cream, grated cheese and cornbread on the side.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Nutella

Nuts for Nutella? Make your own chocolate-hazelnut spread with just a few everyday ingredients.