Trumpet & Oyster White Chili

Smoky, warming, and richly layered — this trumpet and oyster mushroom white chili takes everything you love about a slow-simmered Sunday chili and rebuilds it around mushrooms instead of meat. Fire-roasted anaheim and poblano peppers bring a charred, slightly sweet smokiness, while king trumpet and tree oyster mushrooms — roughly chopped and sautéed until browned — deliver the meaty texture and savory depth that anchor every spoonful.

Built on a base of salsa verde, vegetable stock, white beans, and hominy, the chili comes together in just over an hour and only gets better as it sits. A finishing splash of coconut milk smooths everything out, while fresh swiss chard wilts in at the end for a bright, leafy contrast to the rich broth. Habanero and cumin add the slow heat that builds in the back of your throat.

Serves five to seven generously. Garnish with fresh cilantro and sliced avocado, and serve with a warm tortilla or crusty bread to catch every last drop.