If you are in the mood for a satisfying meatless meal, vegetarian Mexican chili is a fantastic idea! The secret here lies in the cooking method: take the time and patience to evaporate the moisture from the mushrooms completely and sear them properly, and your loved ones might not even notice that the meat is missing.
Why Mushrooms Are the Perfect Meat Substitute
Mushrooms are world-renowned in the culinary world as champions of umami—the fifth basic taste responsible for a deep, savory, and satisfying mouthfeel.
- Chitin and Moisture: Mushrooms consist of up to 90% water and possess a unique cellular structure made of chitin, which prevents them from getting mushy during thermal processing. Cooking them first in a dry pan with salt extracts all the excess moisture.
- The Maillard Reaction: Once the water evaporates completely and oil is added, the dry searing process begins (the Maillard reaction). Their texture becomes dense and juicy, while their natural glutamates concentrate. This makes mushrooms a phenomenal substitute for minced meat that pleases even the most dedicated meat lovers!
YOU WILL NEED:
- 750g mushrooms
- Chili con Carne spice kit
- 1 medium onion (100g)
- 5-6 garlic cloves
- 400ml tomatoes (tinned)
- 250ml vegetable broth
- 2 tbsp tomato puree
- 2 fresh (or 4 roasted) red peppers
- two 400g cans red beans
- 10 tbsp oil
- 1-2 fresh chilies (optional)
- fresh coriander (for garnishing)
- salt
PREPARATION:
- Chop mushrooms into small pieces. Leave some medium peaces for texture.
- Finely chop onion, garlic and chilies (if using).
- Cut into bite size pieces the red peppers.
COOKING:
- At high heat cook the mushrooms and 1 tsp salt without any oil since the moisture is fully evaporated.
- Add 3 tbsp oil to the pan and mix well with the mushrooms.
- Lower heat to medium.
- Remove mushrooms from the pan and keep aside.
- Pour in the pan 7 tbsp oil and wait till it’s heated.
- Add contents of package # 1 and cook for 30-60 seconds.
- Add the chopped onion with a pinch of salt and cook over medium heat for about 10-15 minutes
- Add the garlic and chilies (if using) and 1 minute after them the cooked mushrooms.
- Stir in the contents of package # 2 and package Chili (optional).
- Add the tomato puree, mix well and 2-3 minutes later add 250ml of vegetable broth, 400ml tomatoes, red peppers, 2 cans of beans, salt and water.
- Allow it to boil, cover and simmer for at least 40 minutes.
- Finally garnish with fresh coriander (optional).
- Serve with basmati rice and guacamole.
See How We Made It
To guarantee perfect results in your kitchen, we highly recommend watching our detailed video guide before you begin: