Perfect for the colder months, when you're in need of the warmth of good ol' chili, now taken a notch higher with the Lion's Mane Mushroom Crumble.
Lion's Mane Mushroom Chili
1 hour, medium, Serves 4-6
Perfect for the colder months, when you're in need of the warmth of good ol' chili, now taken a notch higher with the Lion's Mane Mushroom Crumble.
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Ingredients
- 2 tablespoons of olive oil, divided2 1/2 cups pumpkin, cubed (approx half of a medium pie pumpkin)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cinnamon
- 1/4 teaspoon chili powde
- 1/4 teaspoon dried sage
- Generous sprinkle of salt and pepper (plus more for seasoning)
- 1 medium onion, diced
- 3 cloves of garlic, diced
- 1 red bell pepper, chopped
- 1/2 green chili, diced (add more to increase spiciness level)
- 1 can of diced tomatoes (796 ml)
- 1 1/2 cups of black beans
- 1 1/2 cups of kidney beans
- 1 package of Lion’s Mane Mushroom Crumble
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoon fresh oregano, chopped
- Salt
- Freshly ground black pepper
Recipe preparation
For the Roasted Pumpkin
- Preheat the oven to 425 then prepare the pumpkin for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp.
- Using a sharp knife, slice off the skin and cut the pumpkin into cubes.
- Add the cubed pumpkin to a large baking dish then drizzle half of the olive oil over the pumpkin then add the spices (thyme, salt & pepper, smoked paprika, cinnamon, chili powder, and sage).
- Use your hands or a spoon and mix everything together so each pumpkin cube is evenly coated with the spices.Bake the pumpkin for 25 minutes, tossing them halfway through.
- Set the pumpkin aside.
For the Chili
- In a large pot over medium heat, add the rest of the olive oil.
- Add the onion and saute for 3-4 minutes until they look translucent then add the garlic, red pepper, green chili and Lion’s Mane Mushroom Crumble, season with salt and pepper.
- Cook for another 3-5 minutes.
- Add the rest of the ingredients to the pot except the oregano, bring the chili to a boil, then lower the heat and simmer covered for 20 minutes.
- Taste the chili and adjust seasoning if necessary, finally stir in the oregano and serve.
- Garnish with a few slices of avocado and cilantro if desired.Enjoy!
*For a thinner chili add water and for a thicker chili simmer until desired consistency is reached.
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