King Trumpet Mushroom Chili

with Jalapeño-Cheddar Cornbread

2 Servings

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From the Test Kitchen

King Trumpet mushrooms, also called King Oyster, are the largest mushroom in the oyster mushroom species. Known for their thick stumpy stems and flat caps, these firm mushrooms deliver a burst of umami flavor and add heartiness to this vegetarian chili. To add more flavor to the traditional cornbread, we added sautéed jalapeno peppers and cheddar cheese.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 cloves Garlic
2 Jalapeño Peppers
2 King Trumpet Mushrooms
2 oz Sharp Cheddar Cheese
1 15-Ounce Can Black Beans
1 bunch Cilantro
1 Green Bell Pepper
1 Scallion
1 Yellow Onion
1 6-Inch Oven-Safe, Paper Loaf Pan
2 cups Cornbread Mix
1 Farm Egg
1 Tbsp Smoked Chili Powder
1 15-Ounce Can Diced Tomatoes

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic. Small dice the green bell and jalapeño peppers, discarding the seeds. (Wash your hands afterwards, and don’t touch your eyes.) Cut the mushrooms into ½-inch pieces. Grate the cheddar cheese. Drain and rinse the black beans. Roughly chop the cilantro. Peel and small dice the onion. Thinly slice the scallion.

2 Make the cornbread:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add half the jalapeño and cook 1 to 2 minutes, or until somewhat softened. Remove from the heat and let cool slightly. Grease the loaf pan with a little oil. In a medium bowl, combine the cornbread mix, the egg, 2 tablespoons of olive oil, and 1¼ cups of water. Fold in the cooked jalapeño pepper, half the cheddar cheese, and some salt and pepper until blended. (Save the remaining cheese for garnish.) Pour the batter into the loaf pan until it’s about ¾ full (you may have extra batter) and bake for 26 to 28 minutes, or until a knife inserted into the center comes out clean.

3 Cook the aromatics:

In the same pan used for the jalapeño, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, green bell pepper, garlic, and remaining jalapeño; cook for 2 to 3 minutes, or until softened. Season with salt and pepper, then and add the mushrooms. Cook 2 to 3 minutes, or until the vegetables begin to brown, stirring occasionally.

4 Toast the spices:

Add the smoked chili powder and cook for 30 seconds to 1 minute, or until fragrant and toasted.

5 Add the beans & tomatoes:

Add the beans, tomatoes, half the cilantro, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 8 to 10 minutes, or until slightly thickened and the flavors have combined. Season with salt and pepper to taste.

6 Plate your dish:

Divide the chili between 2 bowls and top with the scallions, remaining cilantro, and remaining cheddar cheese. Serve with the cornbread and enjoy!