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 @eatloisa adobo
- 1 jalapeño, diced
- 1/4 cup tahini
- 1 cup fire roasted corn, frozen
- 2 cups veggie broth
Preparation
Add mushrooms and onion to your instant pot or stove top pot and sauté until onions become translucent, about 3 minutes.
Add garlic and bell pepper and sauté for 2 more minutes until fragrant.
Add tahini, spices, corn, beans, and jalapeño, then stir to combine evenly.
Add veggie broth and stir once more.
For instant pot, seal the lid and set to manual pressure for 10 minutes, sealed.
For stove top, bring to a boil, then reduce to a simmer, cover with a lid, and cook for 15-20 minutes.
Once done cooking, serve as desired.
