Recipe: Vegetarian Chilli con Fungi (Mushroom-Based Chilli)

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Servings: 4-6

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, diced

- 2 cloves garlic, minced

- 2 bell peppers (any color), diced

- 8 ounces (225g) mushrooms, finely chopped

- 1 can (14 ounces/400g) diced tomatoes

- 1 can (14 ounces/400g) kidney beans, drained and rinsed

- 1 can (14 ounces/400g) black beans, drained and rinsed

- 1 cup vegetable broth

- 2 tablespoons tomato paste

- 1 tablespoon chili powder

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1/2 teaspoon dried oregano

- Salt and pepper to taste

- Fresh cilantro or parsley, chopped (for garnish)

- Cooked rice or tortilla chips (optional, for serving)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

2. Add the diced bell peppers to the pot and continue to cook for another 3-4 minutes until they start to soften.

3. Stir in the finely chopped mushrooms and cook for 5-6 minutes, or until the mushrooms release their moisture and begin to brown slightly.

4. Add the diced tomatoes (with their juices), kidney beans, black beans, vegetable broth, and tomato paste to the pot. Stir well to combine.

5. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Stir again to distribute the spices evenly.

6. Reduce the heat to low and let the chili simmer uncovered for about 25-30 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.

7. Taste and adjust the seasoning if necessary, adding more salt, pepper, or spices to suit your preference.

8. Once the chili has thickened to your desired consistency, remove it from the heat.

9. Serve the Vegetarian Chilli con Fungi hot in bowls. Garnish with freshly chopped cilantro or parsley for a burst of freshness and color.

10. You can enjoy the chili on its own or serve it over cooked rice for a heartier meal. It also pairs well with tortilla chips for scooping up the delicious flavors.

Note: Feel free to customize the recipe by adding other vegetables such as corn, zucchini, or carrots. You can also adjust the spiciness by increasing or decreasing the amount of chili powder and paprika. This recipe is versatile, so don't hesitate to make it your own!

Enjoy the robust flavors and meaty texture of this Mushroom-Based Chilli con Fungi, a vegetarian twist on the classic chili con carne. It's a satisfying and wholesome meal that will please both vegetarians and meat-lovers alike!