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National Chili Day – Mushroom Chili

This week Americans celebrate national chili day. We think it’s a holiday worthy of celebrating here too with a delicious mushroom chili.

 

National Chili Day

While most South Africans refer to the dish as chili con carne it is simply known as  “chili” in the US. The term ‘chili’ is derived from Spanish. It denotes ‘chili pepper and carne (meat)’.

A spicy stew containing chili peppers, meat, and often tomatoes and beans. Chili often has other seasonings that may include garlic, onions, and cumin.

The dish originated in northern Mexico or southern Texas. But geographic and personal tastes mean that the dish has evolved to include different types of meat and other ingredients. Personally, I love adding mushrooms to our chili.

Nobody knows where or how national chili day started, but with the rainy weather, we’re excited to celebrate with a mushroom chili.

 

Mushroom Chili

When the weather is gloomy it’s lovely to come home to the warm and spicy aroma of mushroom chili. This mushroom chili is satisfying and filling, making it the ideal healthy comfort food.

mushroom chili

Mushroom Chili Con Carne

Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 tbsp oil
  • 2 onions finely chopped
  • 2 cloves garlic crushed
  • 1 small red chilli finely sliced
  • 1 tsp cayenne pepper (adjust according to taste)
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 250 g beef mince
  • 250 g button mushrooms sliced
  • 2 tbsp tomato paste
  • 410 g can chopped tomatoes
  • 500 ml beef stock
  • salt and black pepper
  • 400 g can red kidney beans drained and rinsed

To Serve

  • cooked white rice
  • tomato finely diced
  • red onion finely diced
  • avocado cubed
  • fresh coriander leaves

Instructions
 

  • Heat the oil in a pot over medium heat.
  • Add the onion and cook for 3-4 minutes. Stir in the garlic, chilli, cayenne pepper, cumin, and cinnamon and cook for another minute.
  • Add mince and cook, stirring regularly for 5-7 minutes, or until the meat has browned.
  • Add the mushrooms and cook for another 3-4 minutes.
  • Stir in the tomato paste, chopped tomatoes, and beef stock. Season with salt and pepper and bring to the boil.
  • Reduce the heat to low, and simmer for 35 minutes.
  • Add the kidney beans and cook for 10-15 minutes.
  • Serve with white rice, diced toppings, and fresh coriander.

Notes

To make this dish low carb simply omit the kidney beans and serve with cauliflower rice.
Keyword chili, chili con carne, mushroom chili

To read more about the health benefits of mushrooms, and try some delicious mushroom recipes head over to the RECIPE section.

Happy cooking!

Candice

 

DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

 

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