- 2 tbsp olive oil (or avocado oil)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 large carrot, diced
- 1 cup ground meat (e.g., turkey, beef, or vegan meat)
- 1 (15 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 avocado
- 1 large jalapeño
- 3 tablespoons of vinegar
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro, for garnish
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic, bell pepper, and carrot, cooking for another 5 minutes until the vegetables are slightly tender.
Push the vegetables to the side of the pot and add the ground meat. Cook for 3–5 minutes, breaking it apart as it browns. Mix it with the vegetables.
Stir in the chili powder, smoked paprika, cumin, cayenne pepper (if using), and oregano. Cook for 1–2 minutes to toast the spices and enhance their flavor.
Pour in the diced tomatoes (with juice), vegetable broth, and tomato paste. Stir well to combine. Add the black beans, kidney beans, and corn (if using).
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chili and adjust seasoning with salt, pepper, or lime juice.
Pan sear your Lion Mane mushrooms in tact and whole in a frying pan with three tablespoons of olive oil. Use a saucer pan to press the mushroom into the frying pan and flatten it. Flip it and repeat on the other side. Cook until brown on each side, adding in coconut amino and water a tablespoon at a time to give the mushroom a steak looking appearance. This usually takes about 10 minutes on medium heat to cook through.
For the jalapeño avocado sauce, add fresh squeezed lime juice, an air fried jalapeño (coated with oil and air fried for five minutes) and half an avocado to a blender with 3 tablespoons of vinegar. Blend until smooth and creamy. Add a touch of cilantro, salt and pepper and a pinch of cayenne.
Ladle the chili into bowls over rice or rotini pasta and garnish with fresh cilantro, your sliced mushroom and jalapeño avocado sauce. Optionally, serve with toppings like vegan sour cream, avocado slices, or tortilla chips.
Enjoy your hearty, flavorful chili and mushroom steak!
Serves 3 to 4 people
