Black Bean Chili with Mushrooms

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 dried ancho chiles, stemmed and seeded
2. 1/2 cup sun-dried tomatoes
3. 1 1/2 cups water
4. 2 tablespoons extra-virgin olive oil
5. 2 portobellos, stems and black gills removed, caps cut into 1/4-inch dice
6. 2 garlic cloves, thinly sliced
7. 1 medium sweet onion, chopped
8. 1 red bell pepper, finely chopped
9. 1 tablespoon ground cumin
10. 1 canned chipotle chile, stemmed and seeded
11. Two 19-ounce cans black beans, drained
12. 1 tablespoon soy sauce
13. Salt and freshly ground pepper
14. Chopped cilantro and low-fat sour cream, for serving

1. In a small saucepan, cover the anchos and sun-dried tomatoes with 1 cup of the water; bring to a boil. Simmer over moderate heat for 2 minutes. Set aside.
2. In a large skillet, heat the olive oil. Add the portobellos, garlic, onion and red bell pepper and cook over high heat, stirring, until softened, about 5 minutes. Add the cumin and cook, stirring, for 1 minute. Stir in the remaining 1/2 cup of water. Reduce the heat to low.
3. In a food processor, puree the chipotle with the anchos and sun-dried tomatoes and their soaking water. Stir the puree into the portobello mixture in the skillet. Add the black beans and soy sauce and simmer over moderate heat for 6 minutes, stirring occasionally. Season with salt and pepper. Ladle the chili into bowls and serve with the cilantro and sour cream.