• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 teaspoon cayenne chili powder
  • 1 teaspoon ancho chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon ground coriander seed
  • ¼ teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 red bell peppers, diced
  • 2 tomatoes, diced
  • 1 14oz can white beans, drained and rinsed
  • 1 tablespoon chili powder
  • ½ tablespoon paprika
  • 1 teaspoon cumin
  • salt to taste
  • water
  • shredded cheese

While the ghouls and goblins are out weathering the chilly Halloween night, we suggest getting into the spirit of the night with a bowl of cozy white bean chili instead! 

This chili is just what the witch doctor ordered with these spicy diablo mushroom skulls suitable for any FunGuy. We also suggest hitting it up with a bit a chili oil or your favorite salsa in order kick that spice up a notch!

DIRECTIONS:

  1. Preheat oven to 375F and line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp towel and chop them on a cutting board. With a paring knife, carefully cut a triangle out of the mushroom cap for a nose and small holes for the eyes. Turn the mushrooms upside down and remove the back half of the stem and cut down length wise on the front side to make teeth. Place the mushrooms into a bowl, careful to not break the “teeth”. 
  3. In a bowl, mix the powder cayenne, ancho, garlic, onion, paprika, coriander, and dried oregano together. Pour one tablespoon of the olive oil over the mushrooms and sprinkle the spice mix on top. Toss the mushrooms in the spice to coat all sides and place them on the prepared baking sheet, cap side up. Place the mushrooms in the oven to roast 15-18 minutes. 
  4. While the mushrooms roast, make the chili. 
  5. Pour the rest of the olive oil into a medium sized pot and heat it over medium high heat. Add the onion and garlic to the pot and saute for 2-3 minutes. Add the bell peppers and tomatoes to the pan and cook 3-4 more minutes. Add the beans, chili powder, paprika, and cumin to the pot and stir well before adding water until it just covers the beans. 
  6. Bring the pot to a boil, then reduce the heat to medium low and partially cover with a lid. Allow the chili to cook about 20 minutes. 
  7. Remove the mushrooms from the oven and add half of them to the pot with the chili, setting the others aside and covering them  with foil to keep them warm. Stir the mushrooms into the chili and let it continue to cook about 15-20 minutes or until the water has reduced and any liquid has become a little bit thick and the beans are tender. Make sure to stir occasionally so that nothing sticks to the bottom, adding a little water if necessary. Taste and season with salt as needed. 
  8. Ladle the chili into bowls and add the reserved FunGuy mushroom skulls to each bowl with a sprinkle of cheese and serve immediately. 

Have a Fun meal!