Smoked Mushroom and Dark Chocolate Chili
This hearty chili combines the deep, smoky notes of wood-fired mushrooms with the complex bitterness of dark chocolate and a hint of ancho chili spice. It's a rich and savory dish that offers an unexpected depth of flavor perfect for a cool evening.
Prep Time
60 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare your smoker according to manufacturer's instructions for low-temperature smoking (around 200-225°F or 95-107°C). Add wood chips for a smoky flavor.
~15 min - 2
Clean and slice the mushrooms. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a perforated pan or a baking sheet lined with foil.
~5 min - 3
Smoke the mushrooms for about 45 minutes to 1 hour, or until they are tender and have a pronounced smoky aroma. Let them cool slightly, then roughly chop them.
~60 min - 4
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
~7 min - 5
Stir in the minced garlic, ancho chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
~1 min - 6
Add the smoked and chopped mushrooms to the pot. Stir to combine with the spices and onions.
~2 min - 7
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
~5 min - 8
Stir in the rinsed kidney beans and black beans. Add the chopped dark chocolate. Continue to simmer gently, stirring occasionally, for at least 30 minutes to allow the flavors to meld and the chocolate to melt and thicken the chili.
~30 min - 9
Season with additional salt and pepper to taste. Serve hot.
Tips
- For an even deeper smoky flavor, you can marinate the mushrooms in a mixture of soy sauce, liquid smoke, and a pinch of smoked paprika for 30 minutes before smoking.
- This chili is excellent served with a dollop of sour cream or plain Greek yogurt, fresh cilantro, or a sprinkle of sharp cheddar cheese.
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