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tasty shiitaki chickpea chili

heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

What a tasty, unconventional "chili" this is! The recipe as written is two meal-sized servings heaped in soup bowls. It relies on the chorizo for much of its flavor. It's very easy to throw together and toss in the oven for the flavors to meld. There are very few non-Asian recipes that call for shiitake mushrooms. This one has more of a Mexican flavor and was adapted from http://www.thekitchn.com/recipe-chorizo-chili-with-shiitake-mushrooms-recipes-from-the-kitchn-178283

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yield 2 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For tasty shiitaki chickpea chili

  • 4 to 6 oz
    chorizo (mexican sausage)
  • 4 to 6 oz
    shiitake mushrooms, stems removed, sliced
  • 3 c
    celery, thinly sliced
  • 3/4 c
    fresh cilantro, minced
  • 2 clove
    garlic
  • 1 can
    garbanzo beans(about 15 ounces), drained.
  • 2 c
    beef stock
  • 1 Tbsp
    cider vinegar
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    salt, to taste

How To Make tasty shiitaki chickpea chili

  • 1
    Preheat oven to 325F. Remove the casings from the chorizo and discard. Break up the meat into small pieces.
  • 2
    In a large saute pan, over medium high heat, cook chorizo, stirring often, about 5 minutes.
  • 3
    Add mushrooms and celery. Saute an additional 5 minutes.
  • 4
    Add cilantro, garlic, garbanzo beans, broth and cumin. Bring to a boil. Use whole garlic cloves and remove before serving or use chopped garlic for a stronger garlic taste.
  • 5
    Cover and move pan to the middle of the oven. Allow to simmer in the oven for 30 minutes. Do not allow the mixture to become dry and possibly scorch. It should still have some broth remaining.
  • 6
    Taste and adjust seasoning with salt. Serve hot in soup bowls.
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