Steam-Baked Hearty Vegetable Chili | Combi Steam Oven Recipes

Ingredients

• 1 lb of cremini mushrooms, quartered (about 7 cups)
• 8 oz of raw walnuts (about 2 ½ cups)
• 5 Tbsp of vegetable oil, divided
• of Kosher salt
• 1 extra-large of yellow onion, coarsely chopped (about 2 ½ cups / 335g)
• 2 medium of poblano chiles, seeded and coarsely chopped (about 1 ¼ cups / 150g)
• 2 large of celery stalks, coarsely chopped (about 1 cup / 115g)
• 6 cloves of garlic (15g), minced
• 1/4 cup (56g) of tomato paste
• 2 Tbsp (14g) of chili powder
• 1 Tbsp (6g) of smoked paprika
• 2 tsp (3.5g) of dry mustard
• 1 1/2 tsp (3g) of ground cumin
• 1/3 cup of pickled jalapeño juice, plus sliced pickled jalapeños for topping
• 3 cups of mushroom or vegetable broth
• 1 (28-oz) can of fire-roasted chopped tomatoes
• 1 (15-oz) can of pinto beans, drained and rinsed well
• 1 (15-oz) can of black beans, drained and rinsed well
• 1 1/2 Tbsp of soy sauce
• 1 tsp of liquid smoke (optional)
• of Sour cream, for topping
• of Sliced scallions, for topping
• of Shredded sharp cheddar cheese, for topping
• of Crumbled corn chips, for topping