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This mushroom and fava bean chili is so rich and flavorful you could easily miss the fact that it's plant-based. Minced mushrooms not only add a bunch of flavor, they also give this chili a meaty texture.

Fava Bean Mushroom Chili

A delicious plant-based Fava Bean chili that's loaded with flavor thanks to the addition of ground mushrooms and nutritional yeast. This vegan chili is flavorful, comforting and delicious regardless of your dietary preferences.

Course Entree, Soups & Stews
Cuisine Tex Mex
Level Intermediate
Main Ingredient Legume, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 2 large servings

Ingredients

  • 300 grams onions ~1 medium onion
  • 20 grams garlic ~4 large cloves
  • 200 grams Poblano chilies 3-4 chilies
  • 180 grams dried fava beans ~1 cup
  • 100 grams cremini mushrooms ~6 medium mushrooms
  • 1 tablespoon vegetable oil
  • 15 grams dried ancho chilies 2 small chilies, see note below
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander seed
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 6 cups vegetable stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 tablespoon nutritional yeast
  • Cilantro for garnish

Instructions

  1. Turn on your broiler and put the oven rack at the top position.
  2. Peel and cut the onion into quarters and place the wedges on a baking sheet. Put the garlic cloves on the baking sheet without peeling them. Wash the poblano chilies and cut a small slit in them to keep them from exploding. Place the chilies on the baking sheet and put the sheet in the broiler. Broil until the surface of the chilies is charred and blistered (about 10 minutes), turning them over part of the way though.
    Vegetables ready to roast for chili.
  3. Thoroughly wash the dried fava beans and pick through them to remove any debris.
  4. When the onions, garlic and peppers are done roasting. Remove them from the oven and let them cool enough to handle. Chop the onions. Peel and chop the garlic. Peel, stem and seed the peppers and them chop them.
    Charred aromatics for fava bean chili.
  5. Clean and mince the mushrooms in a small food processor (or by hand).
    Minced mushroom "meat" for plant-based chili.
  6. Heat the vegetable in a pressure cooker until hot. Add the minced mushrooms to the pot and saute until most of the moisture has evaporated and they are very fragrant.
    Sauteed mushroom "meat" for plant-based chili.
  7. Add the chopped roasted vegetables to the pot along with the ancho chili powder, cumin, coriander, cinnamon and salt. Saute until fragrant.
    Vegan chili with chili powder added.
  8. Add the vegetable stock, tomato paste, bay leaf, and nutritional yeast to the pot along with the cleaned fava beans.
    Vegetable stock added to vegan mushroom and fava bean chili.
  9. Seal the lid of the pressure cooker and bring it up to high pressure. Adjust the heat down to maintain a steady stream of steam and then set the timer for 1 hour.
  10. When the timer goes off, turn off the heat and let the pressure naturally drop before opening the lid. If your chili is too soupy, cook it a bit longer uncovered to thicken it. Adjust salt to taste.

Notes:

To prepare the ancho chilies, wipe with a damp paper towel and then remove the stem and seeds. Tear the chili into small pieces and then grind in a spice grinder into a powder. If you're chilies aren't completely dry (i.e. they're slightly elastic), you may need to roast them first in the oven for a few minutes.