Cremini Mushroom, Black Bean and Corn Chili

Cremini Mushroom, Black Bean and Corn Chili

Home Made Simple chef Laila Ali shares her savory, delicious chili recipe.

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Difficulty: Easy

2 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
1 large yellow onion, chopped
1 large red bell pepper, chopped
4 garlic cloves, minced
1 pound cremini mushrooms, finely chopped or pulsed in the food processor (in batches, if necessary)
2 tablespoons tomato paste
2½ tablespoons chili powder
¾ teaspoon ground chipotle chili
1 tablespoon balsamic vinegar, plus more to taste
½ cup brewed coffee, cooled
2 tablespoons unsweetened cocoa powder
(2) 15-ounce cans black beans, drained
(1) 28-ounce can whole tomatoes with juices
2½ teaspoons sea salt, plus more to taste
1½ cups good-quality vegetable broth (add more if needed)
1½ cups fresh or thawed frozen corn kernels
½ cup chopped fresh cilantro

Optional Garnishes
Sour cream or plain Greek yogurt
Guacamole or avocado chunks
Shredded Monterey Jack cheese
Sliced scallions
Pickled jalapenos
Chopped red onion
Lime wedges


  1. In a large saucepan, heat olive oil over medium heat
  2. Add the cumin seeds and cook until fragrant, about 30 seconds
  3. Add the onion and bell pepper, and cook until softened, stirring occasionally, about 10 minutes
  4. Add the garlic and cook for about 1 minute, until aromatic
  5. Add the mushrooms, cover and cook until the mushrooms release their liquid, about 5 minutes, lifting the lid to stir a couple of times. Cook until the liquid released by the mushrooms has been absorbed, about 5 minutes more
  6. Add the tomato paste and cook for 1 minute
  7. Stir in the chili powder and chipotle, and cook until aromatic, stirring often. Add a tiny bit of water if the mixture starts to stick
  8. Add the vinegar and stir to release any bits stuck to the bottom of the pan
  9. Add the coffee and cook until it has been almost completely absorbed, about 5 minutes
  10. Add the cocoa powder, beans, whole tomatoes (crush them in with your hands) and their juices, salt and broth
  11. Bring to a simmer, and then partially cover. Reduce the heat to low, and cook for about 1½ hours, until the chili is slightly thickened but still a little soupy
  12. Add the corn and cook until just cooked through, about 5 minutes. (Add corn at the very end so it does not overcook)
  13. Turn off the heat, and stir in the cilantro
  14. If you have 30 minutes to spare, let the chili sit to further develop the flavors and thicken
  15. Taste and add more salt and/or an additional splash of vinegar, and serve with your choice of garnishes

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