Chanterelle & Shiitake Black Bean Chili

Recipe Ingredients

2 lbs	908g / 32oz	Chanterelles - cleaned & halved
2 lbs	908g / 32oz	Shiitake - cleaned & stems
		Removed
3 cups	711ml	Tomato juice
3 cups	711ml	Orange juice
1		Fresh thyme - plus
1 1/2 tablespoons	22ml	Fresh thyme
2 cups	320g / 11oz	Dried black beans
1/4 cup	59ml	Peanut oil - divided
2 cups	125g / 4.4oz	Onions - diced (large)
8		Garlic - minced
2		Sweet green peppers - diced (large)
2		Ancho chiles - minced
1		Chipotle chile - minced
1		Pasilla chili - minced
1/2		Habanero chile - minced
15		Plum tomatoes - seeded & quartered
2 cups	125g / 4.4oz	Fresh corn kernels
1		Scallions - diced
3 tablespoons	45ml	Oregano
3 tablespoons	45ml	Toasted cumin seeds - ground
2 cups	125g / 4.4oz	Sour cherries

Recipe Instructions

Set mushrooms aside.

Boil tomato & orange juices, then add the bunch of thyme and the beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer.

While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Source:
Jack McDavid

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