Chili con carne with Shiitake

The ingredients of chili con carne are onions, ground meat, lots of beans, tomatoes, and chili powder, but it became very delicious when I put shiitake mushrooms and Koya (Freeze-dried) tofu in it.

Ingredients (2 servings)

  • 3 Dried Shiitake
  • 15g Koya ( Freeze-dried ) tofu
  • 1/2 Onion ( small )
  • 1 clove Garlic
  • 100g Ground beef( or mixed ground meat )
  • 130g Mixed beans
  • 1 Tbsp Salad oil
  • 1/2 can ( 200g ) Canned tomato -A
  • 1/2 cup ( 100ml ) Broth from reconstituted Shiitake mushrooms -A
  • 1.5 Tbsp Tomato ketchup -A
  • 1 Bay leaf -A
  • 1 tsp Chili powder -A
  • 1/2 tsp Oregano -A
  • 1 tsp Cumin seeds -A
  • 1/2 tsp Salt -A
  • A dash of Pepper -A
  • 1 Bouillon cube -A


Reconstitute the Shiitake and Koya(Freeze-dried)tofu and cut in 1cm squares.
Mince the onion and garlic.
In a deep pot, heat salad oil and add the garlic and onion and stir-fry until they are cooked.
Add the Shiitake and ground meat and cook well.
Add the mixed beans, freeze-dried tofu, and Seasoning A and simmer on medium heat for about 20 min.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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