Cremini Mushroom Chili with Black Beans and Corn

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons cumin seeds
• 1 large yellow onion, chopped
• 1 large red bell pepper, chopped
• 4 garlic cloves, minced
• 1 pound cremini mushrooms, finely chopped or pulsed in the food processor (in batches, if necessary)
• 2 tablespoons tomato paste
• 2 1/2 tablespoons chili powder
• 3/4 teaspoon ground chipotle chili
• 1 tablespoon balsamic vinegar, plus more to taste
• 1/2 cup brewed coffee, cooled
• 2 tablespoons unsweetened cocoa powder
• 2 (15-ounce) cans black beans, drained, or 3 cups cooked black beans
• 1 (28-ounce) can whole tomatoes with juices
• 2 1/2 teaspoons sea salt, plus more to taste
• 1 1/2 cups good-quality store-bought (vegetable) broth, plus more if needed
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1/2 cup chopped fresh cilantro
• Optional garnishes: Sour cream or plain Greek yogurt; guacamole or avocado chunks; shredded Jack cheese; sliced scallions; pickled jalapeños; chopped red onion; lime wedges

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