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  • NYT E-Z Dinner - 86

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:19:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Black Bean Chilli w/Mushrooms
    Categories: Mushrooms, Beans, Vegetables, Chilies, Herbs
    Yield: 4 servings

    1 lb Cremini and/or portobello
    - mushrooms; minced
    1/3 c Neutral oil
    Salt & black pepper
    1 md Yellow onion; fine chopped
    2 Red bell peppers; fine
    - chopped
    1 Jalapeno; minced
    3 cl Garlic; minced
    1 ts Ground mild chile
    3/4 ts Chipotle powder
    1/2 ts Ground cumin
    1/3 ts Ground cinnamon
    3 tb Tomato paste
    29 oz (2 cans) diced tomatoes
    30 oz (2 cans) black beans; rinsed
    - drained
    3 1/2 c Vegetable broth or water
    1 tb Raw or turbinado sugar
    1 oz Dried porcini mushrooms;
    - torn into bite-size pieces
    Sour cream & torn cilantro
    - leaves; to serve

    Spread the minced mushrooms on a clean dish towel or
    paper towel and squeeze out excess liquid. Heat the oil
    in a medium pot over high. Add the mushrooms with a
    pinch each of salt and pepper and cook, stirring every
    minute or so, until the mushrooms sear to a darker color
    and any remaining water in the mushrooms has cooked off,
    about 5 minutes.

    Lower the heat to medium and add the onion. Cook,
    stirring occasionally, until the onion softens and
    browns slightly, about 5 minutes. Add the bell peppers,
    jalape|#o and garlic and cook for an additional 2
    minutes, stirring frequently, until fragrant and
    beginning to brown. Add the chile powder, chipotle
    powder, cumin and cinnamon and stir until fragrant,
    about 1 minute, then add the tomato paste and mix.

    Lower the heat to medium-low and add the canned diced
    tomato and its juices, beans, broth, sugar and porcini
    mushrooms, if using. Season with salt and pepper to
    taste. Cover with the lid ajar and simmer, stirring
    occasionally, for 20 minutes to allow the flavors to
    meld. Divide among bowls and serve with sour cream and
    cilantro.

    By: Jocelyn Ramirez

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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