Yup, its that Chili time of the year. Frosty and Blustery outside, inside warm and cozy. Chili time…
The last couple years I’ve started a new tradition. A new chili recipe for the big game AND the cold weather. Everyone has to have a chili recipe for the Super Bowl, and what’s better than chili when you’re chilly? (Sorry, couldn’t resist the cheezy joke)
This year, I decided to really shake it up by using chopped mushrooms in my chili. I promise! That if you don’t tell, I won’t. The texture and flavor of these mushrooms mimic ground meat perfectly. And they are so easy to make. If you were making a ground beef or ground turkey chili, wouldn’t you sauté the meat first? Exactly what we are going to do in this recipe, too!
Big Game Chili (With a Secret) 
3 TB Grapeseed or Canola
Oil, divided
2 Cups Chopped Red Onions
2 Cups Chopped Peppers –
Your choice of anything you like. If you want it mild, choose bell peppers,
spicier use jalepeno, serrano, banana peppers, etc. How bout a combo?
2 TB Chili Powder
1 TB Smoked Paprika
1 TB Turmeric
1 Tsp Sea Salt
1/2 Tsp Freshly Ground
Black Pepper
1/2 Tsp Hot Sauce – your
4 Grated Garlic Cloves
2 (28 OZ) Cans Fire Roasted
4 Cups Cooked or Canned
Beans – your choice. I used red beans and black beans, but anything is up for
grabs like pinto or kidney beans, navy beans or even chickpeas!
1 (12 OZ) Can Stout or Dark
Beer – or veg stock 
3 (16 OZ) Packages Baby
Bella Mushrooms
Sea Salt and Freshly Ground Black Pepper
Garnishes like cilantro,
chopped onion, avocado, cheese, pumpkin seeds, lime wedges, salsa etc.
Step One Heat 2 TB of oil in a stockpot and add the onions and peppers, chili powder, smoked paprika,
turmeric, salt, pepper and hot sauce. Cook and stir over medium heat until the
onions and peppers are very soft. Add the grated garlic and cook until aromatic
about a minute.

Step Two Add in
the tomatoes, beans and beer. Bring to simmer and cook over medium heat for
about thirty minutes.
Step Three While the
chili is cooking, chop the mushrooms finely in a food processor, filling the
processor only half full and using the pulse feature to chop the mushrooms.
When all are chopped, heat the remaining 1 TB of oil in a large sauté pan, and
sauté the mushrooms, (seasoned with salt and pepper), in three batches until all the liquid is absorbed and the
mushrooms are browned. Add the cooked mushrooms to the simmering pot of chili
and cook for an additional 15 minutes, or until all the flavors are
incorporated and the chili is warm. Serve the chili with your desired

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