Cremini Mushroom Black Bean And Corn Chili- As Seen On Home Made Simple

March 11, 2018
Blog post

Home Cook, Laila Ali teaches a savory, delicious chili recipe on Home Made Simple on OWN!


This is just one of many recipes of Laila’s! Be sure to purchase her NEW Best Selling cookbook Food for Life, which is available at Barnes and Noble!


Serves: 8

Prep Time: 15 minutes

Cook Time: 1 Hour, 30 minutes

Difficulty: Easy



2 tablespoons extra-virgin olive oil

2 teaspoons cumin seeds

1 large yellow onion, chopped

1 large red bell pepper, chopped

4 garlic cloves, minced

1 pound cremini mushrooms, finely chopped or pulsed in the food processor (in batches, if necessary)

2 tablespoons tomato paste

2½ tablespoons chili powder

¾ teaspoon ground chipotle chili

1 tablespoon balsamic vinegar, plus more to taste

½ cup brewed coffee, cooled

2 tablespoons unsweetened cocoa powder

2 (15-ounce) cans black beans, drained

1 (28-ounce) can whole tomatoes with juices

2½ teaspoons sea salt, plus more to taste

1½ cups good-quality vegetable broth (add more if needed)

1½ cup fresh or thawed frozen corn kernels

½ cup chopped fresh cilantro


Optional Garnishes:

Sour cream or plain Greek yogurt

Guacamole or avocado chunks

Shredded Jack cheese

Sliced scallions

Pickled jalapenos

Chopped red onion

Lime wedges



1. In a large saucepan, heat the oil over medium heat

2. Add the cumin seeds and cook until fragrant, about 30 seconds

3. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 10 minutes

4. Add the garlic and cook for about 1 minute, until aromatic

5. Add the mushrooms, cover, and cook until the mushrooms release their liquid, about 5 minutes, lifting the lid to stir a couple of times, then cook until the liquid released by the mushrooms has been absorbed, about 5 minutes more

6. Add the tomato paste and cook for 1 minute

7. Stir in the chili powder and chipotle and cook, stirring often, until aromatic, adding a tiny bit of water if the mixture starts to stick

8. Add the vinegar and stir to release any bits stuck to the bottom of the pan

9. Add the coffee and cook until it has been almost completely absorbed, about 5 minutes

10. Add the cocoa powder, beans, whole tomatoes (crushing them in with your hands) and their juices, the salt, and broth

11. Bring to a simmer, then partially cover, reduce the heat to low, and cook for about 1½ hours, until the chili is a bit thickened but still a little soupy

12. Add the corn and cook until just cooked through, about 5 minutes. (add corn at the very end so it does not over cook)

13. Turn off the heat and stir in the cilantro

14. If you’ve got a half hour to spare, let the chili sit to further develop the flavors and thicken

15. Taste and add more salt and/or an additional splash of vinegar and serve with your choice of garnishes


Parmesean Rice


Serves: 8

Prep Time: 5 minutes

Cook Time: 30 minutes

Difficulty: Easy



1½ cups long-grain rice

2½ cups low sodium chicken broth

2 tablespoons butter or olive oil

1 shallots, finely chopped

2 gloves of garlic, minced

1 tablespoon of fresh chopped parsley

½ cup finely grated Parmesan cheese

1 tablespoons fresh lemon juice

½ teaspoon salt





Cour cream

Monterey Jack cheese

Parmesan cheese



1. Heat olive oil or butter in a medium pot over medium heat to sauté the vegetables

2. Add the onions (shallots) and sauté until they begin to soften

3. Next, add the garlic and rice

4. Stir the ingredients in the pot and cook on medium heat for about 2 minutes

5. Add the chicken broth, lemon juice and salt

6. Cover and reduce the heat to low

7. Cook for 15-20 minutes until rice is tender and broth is fully absorbed

8. Remove the pot from the stove and stir in the Parmesan cheese and parsley

9. Serve




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