Chanterelle and Shiitake Black Bean Chili with Sour Cherrie

130 minutes Prep: 90 minutes Cook: 40 minutes

609 calories per serving view nutrition facts

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3	cups	tomato juice
3	cups	orange juice
1	cup	berries	spelt
1 bunch	tablespoons	thyme leaves	fresh, reserve 1 1/2 tablespoons , thyme leaves
2	cups	black beans, dried
1/4	cup	peanut oil
2	each	onion	diced, large
8	each	garlic cloves	minced
2	each	green bell pepper	diced, large
2	each	ancho chilies	minced
1	each	chipotle chili	minced
1	each	hot chili peppers	minced, pasilla
1/4	each	habanero pepper	minced
15	each	italian plum (roma) tomatoes	seeded and quartered
2	cups	corn kernels	fresh
3	tablespoons	oregano	fresh
1	bunch	scallions, spring or green onions	diced
3	tablespoons	cumin seeds	ground
2	pounds	chanterella	cleaned and halved
2	pounds	mushrooms, shitake	cleaned and stems, removed
2	cups	sour cherries	dried

In a large saucepan combine juices and bring to a boil.

Add spelt berries, fresh thyme and beans.

Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown.

Add peppers, chilies, tomatoes, and simmer for 20 minutes.

Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes.

Add cooked beans and return to a simmer.

While beans simmer, heat remaining oil in sauté pan until smoking hot.

Add mushrooms and sauté 5 minutes.

Add the sautéed mushrooms to the chili bean mixture, stir well and simmer 20 minutes.

Add cherries and serve.

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Serving Size 1285g

Amount per Serving

Calories 609 27% of calories from fat