Spicy Tomato Chili with Mushrooms and Cilantro
Spicy Tomato Chili with Mushrooms and Cilantro
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Vibrant, hearty, and packed with umami, my Spicy Tomato Chili with Mushrooms and Cilantro is a bold, flavor-forward dish that celebrates rustic technique and layered seasoning. It starts with a sweat of chopped onions and minced garlic in a sauté of velvety olive oil, building an aromatic base. Sweet red bell peppers and a kick of minced jalapeño are folded in for complexity, while earthy cremini mushrooms are sautéed to perfection, coaxing out their natural savoriness. Crushed tomatoes and tender kidney beans are deglazed into the mix, simmering gently with bold hits of chili powder, cumin, and smoked paprika to deepen the profile. Seasoned to taste with salt and pepper, each bowl is finished with a vibrant chiffonade of fresh cilantro and a squeeze of bright lime, balancing the richness with herbal freshness and acidity. This dish is a masterclass in layered flavor development and perfectly balanced heat.
Equipment Needed
Large pot or Dutch oven
Cutting board
Knife
Wooden spoon or spatula
Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño pepper, seeded and minced (optional)
8 oz cremini mushrooms, sliced
28 oz crushed tomatoes
15 oz kidney beans, drained and rinsed
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic, red bell pepper, and jalapeño (if using) and cook for another 3 minutes.
Add mushrooms and cook until softened and slightly browned, about 5 minutes.
Stir in crushed tomatoes, kidney beans, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
Bring to a simmer and cook for 20 minutes, stirring occasionally.
Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You can substitute other types of beans, such as black beans or pinto beans. This chili can be made ahead of time and reheated. It also freezes well.