Recipe by Sasha


  • 1 onion
  • 1 red bell pepper
  • 2 stalks celery
  • 2 cloves garlic
  • 3 oz shitake mushrooms (caps thinly sliced, stems finely diced)
  • 1 (19oz) can black bean soup
  • 1 (14oz) can crushed tomatoes (or any other kind you like)
  • 1 (15oz) can kidney beans
  • 1 (15oz) can garbanzo beans
  • 1 (15oz) can corn kernels
  • 1 bottle of beer (or nearly, I drank some first. I used an Ipswitch Ale, but there’s so much internet controversy over which beer to use that any should work)
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 jalapeno pepper, chopped (of course I got this all over my hands and face, what a nightmare)
  • 1 handful of chopped cilantro as garnish


Chop the first group of (six) ingredients and brown them over some olive oil in a pan (until onions are translucent, etc. etc.). Combine with the second group of (six) ingredients in a slow cooker. Season with the third group of (six) ingredients. Cook on high for 5hrs or more, stir periodically so sides don’t burn. Mix in as much cilantro as you like right before serving. Top with sour cream, sharp cheese, and a lime - you know the drill.

Adding Shitake mushrooms came from the Test Kitchen Vegetarian Chili recipe which has some other cool ideas for properly brining the beans, using real dried chilis, and adding bulgur for texture. I would love to try these at some point or hear how it goes for you guys if you make those additions.