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Hen-O'-The-Woods Chile

Compliments of Jim S., Winners of 2nd Annual Chili Cook-Off (Robinson)

Yields: 10
Prep Time: 15 min.
Cooking Time: 60 min.


2 cups maitake mushrooms, chopped
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 medium onion, chopped
1  bell pepper, chopped
3-4 stalks celery, chopped
1 small bunch garlic, peeled and chopped
28 oz. can crushed tomatoes
6 oz. can tomato paste (keep can on hand)
18 oz. roasted vegetable stock (rinse out 6 oz. tomato paste can 3 times)
1 Tbsp. cumin powder
3 Tbsp. ancho chile powder
1 tsp. chipotle chile powder
  Optional - chopped onions and grated smokey cheese for garnish


Sauté the maitake (hen-of-the-woods) mushrooms, onions, bell peppers, and celery until the vegetables begin to soften. Add the garlic and sauté for another minute. Stir in the spices and add the crushed tomatoes. 

Stir in the tomato paste and rinse the can 3 times with the vegetable stock, add to the mixture. Add the kidney beans and the black beans. Bring chili to boil, reduce heat and simmer for an hour or longer. Season with salt and pepper to taste. 

Ladle into bowl and garnish with chopped onions and grated cheese.

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