4tablespoonsunsalted buttercoconut oil can make a good substitute, or just cooking oil.
8oz1 large white onion
½ozgarlic cloves (about 3 large)
8ozmushrooms cut into ½ inch piecespreferably hen of the woods or chicken of the woods (fresh or frozen is fine) *see note
5-6dried chilis, such as guajillos, or ¼ cup chili powder
1teaspoonground cumin
1teaspoonsmoked paprika
1 15ozcan whole peeled tomatoes
2tablespoonssoy sauceThis may seem strange but soy helps to add glutamates to the dish that are lost without meat.
3cupsmushroom or vegetable stock
2.5cupscooked beanssuch as black or pinto beans, or 2 15 oz cans
½teaspoondried thyme
1dried bay leaf
½teaspoonkosher saltplus more to taste
Garnishes
Pickled diced red onions
Sour cream, thinned with a splash of heavy cream
Chopped fresh cilantro
Diced or shredded cheese, such as pepperjack, or another melty cheese like Mexican queso chihuahua
Instructions
Roast the pepper over a burner or on the grill until blackened on all sides, then remove to a bowl, cover with cling film and allow to cool. Remove the skin from the pepper, rinsing with a little water to speed the process. Discard the seeds from the pepper, dice the flesh into ½ inch cubes and reserve.
Toast the chilis on a griddle or in a 325 oven for 5-10 minutes or until crisp, then allow to cool. Break the stems from the dried chilis, remove the seeds and discard, then grind the toasted chilis in a spice grinder and reserve.
Melt the butter in a 3 qt saucepot.
Meanwhile, in the bowl of a food processor, grind the onion and garlic to a fine paste, then transfer to the pot with the butter and cook on medium heat, adding the cumin, chili powder and smoked paprika.
Add the onion mixture to the pot and cook for ten minutes or so, stirring occasionally. While the onion mixture cooks, puree the tomatoes in the food processor, then add them to the pot, along with the mushrooms and remaining ingredients.
Allow the chili so simmer for 1 hour, then double check the seasoning for salt, adjust until it tastes good to you, then serve with all your favorite accompaniments.
Like typical chili, the flavor improves after sitting for a day.
Notes
Using fresh mushrooms vs frozen
If you want to use fresh mushrooms here, start by sweating them in the fat until they've released their juices and have started to brown lightly, then proceed with adding the ground onion mixture.
Canned vs Fresh Beans
if you have the time, I definitely recommend using dried beans, to do that, add ¾ cup dried beans directly to the pot, when you add the tomato and stock, then bake the chili at 275 F, covered for 2-3 hours or until the beans are tender-adjusting the liquid as you see fit if the chili threatens to get dry.