King Trumpet Mushroom Chili

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.

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.

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.

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

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.

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