Latin White Mushroom Chili
Ingredients
- 1/2 Spanish onion, diced
- 1 cup sliced button mushrooms, roughly chopped
- 1 green bell pepper, diced
- 1 tbsp minced garlic
- 2 cans great northern beans, rinsed and drained
- 2 tsp dried oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 2 tsp adobo (e.g., @eatloisa brand)
- 1 jalapeño, diced
- 1/4 cup tahini
- 1 cup fire roasted corn, frozen
- 2 cups veggie broth
Preparation
In your instant pot or stove top pot, add mushrooms and onion and sauté until onions become translucent, about 3 minutes.
Add in garlic and bell pepper and sauté again for 2 minutes until fragrant.
Add in tahini, spices, corn, beans and jalapeño then stir to combine evenly.
Add in veggie broth, stir once more.
For the instant pot, seal the lid and switch setting to manual pressure for 10 minutes and allow to release pressure naturally.
For stove top, bring to a boil and then reduce to a simmer, cover pot with a lid and allow to cook for 15-20 minutes.
Once done cooking, serve as desired.
