Equipment
Ingredients
Chili Base
- 15 ml olive oil
- 100 g onion, finely chopped
- 1 garlic, minced
- 225 g celery, finely chopped
- 200 g shiitake mushrooms, chopped
- 2 green chilies, chopped
- 100 g tomato paste
- 2 g cocoa powder
- 150 ml vegetable stock
- 800 g mixed beans, rinsed and drained
- 2 g salt
- 1 g black pepper, freshly ground
Assembly
- 12 taco shells, warmed
- 150 g monterey jack cheese, grated
- 6 g cilantro, chopped
- 200 g yogurt
Nutrition (per serving)
Method
Heat 15ml olive oil in a frying pan over medium heat.
Add 100g onion, 6g minced garlic, and 225g celery to the pan. Sauté until the vegetables become soft.
Mix in 200g chopped mushrooms and 30g chopped green chilies. Cook for 1 minute.
Incorporate 100g tomato paste into the mixture. Cook for 2 to 3 minutes while stirring.
Add 150ml vegetable stock and 2g cocoa powder. Bring the liquid to a boil.
Reduce the heat to low and simmer the mixture for 15 minutes.
Stir in 800g rinsed mixed beans. Continue to simmer for 10 to 12 minutes until the sauce has reduced and the beans are thoroughly heated.
Fill each of the 12 warmed taco shells with approximately 2 to 3 tablespoons of the chili mixture. Top with 150g grated cheese, 6g cilantro, and a spoonful of 200g yogurt.
Chef's Notes
- For a deeper flavor in the chili, consider toasting the cocoa powder lightly in a dry pan before adding it to the liquid. This releases its aromatic compounds.
- Ensure your mushrooms are well-browned before adding the tomato paste. This develops their umami flavor and contributes to the chili's richness.
- Don't overcrowd the pan when sautéing the vegetables. Cooking in batches if necessary will ensure they soften and don't steam, leading to a better texture.
- Taste and adjust seasoning (salt, pepper, chili heat) throughout the simmering process. Flavors meld and intensify as the chili cooks.
- For the crispiest taco shells, warm them in the oven as directed, but if serving immediately, ensure the chili filling isn't overly wet, as this can soften them quickly.
Storage
Refrigerator: PT4D — Store chili separately from shells and toppings.
Freezer: 3 minutes — Freeze chili base only; do not freeze shells or dairy toppings.
Reheating: Reheat chili in a saucepan over medium heat until it reaches 74°C (165°F).
