Step 1

Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5–6 minutes until it begins to soften. Add the jalapeño and cook for 2 more minutes.

Step 2

Add the mushrooms and bell pepper and cook, stirring occasionally, for 12–14 minutes until the mushrooms completely release their liquid and that liquid evaporates. They should be golden brown and there should be no liquid in the pot. Season liberally with salt and pepper.

Step 3

Create a well in the middle of the mushrooms. Melt the butter into the well and add the chili powder, cumin, garlic powder, paprika, Cobanero chili flakes, and cocoa powder. Allow it to sizzle for 30 seconds before tossing the spices with the mushrooms for an additional 30-45 seconds until fragrant.

Step 4

Add the tomatoes, pumpkin, black beans, and stock or water and bring to a boil. Reduce heat and simmer for 30–45 minutes until thickened. Taste and season to your preferences.

Step 5

Ladle the chili into bowls and garnish with crema and cilantro. Sprinkle with more Cobanero chili flakes, if you like. Enjoy!