Massive Mushroom Chili

From Jax, Grow Room Assistant.

  • 1 cup each kidney, pinto and black beans, cooked
  • 1–2 lbs of fresh mushrooms: Maitake, Shiitake,
  • Pioppino or your favorite wild delectable, chopped
  • 2–4 fresh tomatoes, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2–4 carrots, sliced
  • 2–4 celery sticks, sliced
  • 1 onion, diced
  • 5+ garlic cloves, crushed
  • 1–2 summer squash, chopped
  • Juice of 1 lemon
  • 1 12–14 oz can tomato puree
  • 1 6 oz can tomato paste
  • 2–4 tbsp dark brown sugar
  • 4+ tbsp chili powder
  • 4+ tbsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne
  • 2–4 tbsp of tamari or soy sauce
  • At least 1 large handful of love

Allow to simmer for 1 hour, then add

  • 1–2 tbsp each dried or 1 handful each fresh basil and thyme

Add salt and pepper to taste, garnish with chives and/or basil before serving. Serve with fresh grated cheddar cheese, sour cream and salsa and enjoy the BEST veggie-mushroom chili. Serves approximately 15.

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