🍳 Jacques Pépin's Chili con 'carne'


  • Decent amount of mushrooms (a whole package or two depending on how big it is)
  • 2 Cans of beans that would be good in chili (black beans, kidney beans, pinto beans)
  • A white onion
  • A few cloves of garlic
  • 1 can diced tomatoes in sauce
  • 1-2 Jalapeño chile peppers
  • 1 or 2 whole carrots
  • 1 Tbsp Unsweetened cocoa powder
  • 1.5 Tbsp Cumin powder
  • 1.5 Tbsp Paprika
  • 1/2 Tbsp Chipotle Chili Powder
  • 1 tsp oregano powder
  • 1 bay leaf
  • some olive oil
  • 2 teaspoons salt
  • freshly ground pepper
  • 3 cups water


Jacque Pépin’s Chili con Carne minus the carne. This recipe’s almost comically easy.

  1. Blitz the mushrooms in a food processor and throw them in the Instant pot on sauté mode. Cook out all the liquid from the mushrooms.
  2. While the mushrooms are cooking out, dice the onion (you can just throw it in the same food processor), garlic and jalapeno. Peel and cut the carrots
  3. Once the mushrooms are done, throw the onions in there with some olive oil. Let them cook out for a little (3 mins or so)
  4. Now just throw the rest of the ingredients in the pot, stir, and cook in the instant pot on high pressure mode for 20 minutes.
  5. Once the 20 mins are done, let it release on low pressure - see notes from here

My notes

  1. At the end, if it’s too watery, try cooking it down a bit more on saute mode. You can also use an immersion blender to blend some of the beans to make it richer
  2. Play around with the spice amounts. these are mostly guidelines.


  1. You can watch Jacques here: https://youtu.be/G3XYQ6jCRRU?t=248, but since I made it vegetarian, it’s not quite the same.
  2. Recipe on kqued: https://www.kqed.org/w/morefastfoodmyway/episode217.html
Written on May 26, 2020