Mushroom chili

By Matt Basile
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  • 1.5 liters finely chopped or processed button mushrooms
  • 1 can of corn (rinsed)
  • 1/2 cup finely chopped celery
  • 1 Spanish onion finely chopped
  • 3 cloves of garlic finely chopped
  • 2 red peppers finely chopped
  • 1/2 cup baby heirloom tomatoes cut in half
  • 1 jar tomato Passata sauce
  • 1 can of cannellini beans rinsed
  • 4 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1.5 teaspoon garlic powder
  • 1.5 teaspoon cumin
  • Salt and pepper to taste


  1. In a heavy bottom pot heat four tablespoons of oil and add onions, celery and garlic and start to cook stirring gently. Cook until tender then add the red peppers and blitzed mushrooms. Once the mushrooms start to release liquid add the tomatoes. Let the tomatoes start to break down for about five minutes then add the corn and beans, chilli powder, garlic powder and cumin. Mix everything around thoroughly then add the Passata sauce. Turn the temperature down to simmer and let the flavours build for about an hour. Serve with sour cream and finely chopped cilantro. Season with salt and pepper to taste.


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