Valerie Bertinellis Father Andy Bertinelli Food

VEGGIE CHILI

Veggie Chili image

Provided by Valerie Bertinelli

Time 1h25m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1 yellow onion, diced
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
4 cloves garlic, grated
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños

Steps:

Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
Ladle the chili into bowls and top with the desired toppings.

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