Ingredients
Scale
- 16 oz baby bella mushrooms, quartered
- 4 tablespoons olive oil
- 1/3 cup garlic, minced
- 1 fennel bulb,chopped
- 3 Vidalia onions, chopped
- 2 stalks celery, chopped
- 1/2 jalapeno pepper, chopped
- 1/2 cup red wine
- 1/2 cup sweet sherry
- 2 cups vegetable stock
- 5 sprigs fresh thyme
- 1 tablespoon herbs de Provence
- 2 bay leaves
- 1 tablespoon fennel seeds, toasted and coarsely ground
- 2 tablespoons tomato paste
- 2 cups Randall Pinto Beans, in their liquid
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot. Brown the mushrooms in the hot oil.
- Add the minced garlic and continue to cook until the garlic is golden.
- Add the wine and sherry to the pot. Cook until the mixture is almost dry.
- Stir in the chopped fennel, onions, celery, and jalapeno pepper. Cook until the vegetables are soft stirring the mixture constantly to prevent burning.
- Add in the herbs and continue to stir until the herbs are fragrant.
- Next stir in the tomato paste. Cook for about one minute, stirring to incorporate.
- Add the pinto beans with their liquid and vegetable stock. Bring the chili to a boil and skim off any foam.
- Turn the heat down to a simmer and add salt and pepper to taste.
- Serve the chili with rice and top with fresh diced tomato and onions or with a side salad.