Mushroom Chili Stew

Vegetarian Times Issue: January 1, 2001 p.26 — Member Rating:

Here’s a delicious twist on the classic with a medium spicy kick. If you like your chili extra picante, drizzle in a few drops of hot sauce or chili puree at the end. Feel free to substitute your favorite combination of mushrooms for the ones listed here.

Meal Plan: While stew is simmering, make some quick-cooking brown rice. Saute broccoli florets with garlic. Top chili with a dollop of salsa.

Ingredient List

Serves 4

2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
14-oz. can diced tomatoes with green chiles
1 Tbs. tomato paste
15-oz. can navy beans, rinsed and drained
15-oz. can pinto beans, rinsed and drained
1 Tbs. balsamic vinegar
1 scallion (white and light green part), cut into 1/2-inch pieces
Cilantro for garnish
1/2 lb. cremini mushrooms
1 Tbs. extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium portobello mushroom, stem removed
1/2 lb. fresh shiitake mushrooms, stems removed

Directions

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened, about 5 minutes.
In food processor, combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro.

Nutritional Information

Per serving: Calories: 313, Protein: 15g, Total fat: 5g, Saturated fat: 1g, Carbs: 57g, Cholesterol: mg, Sodium: 627mg, Fiber: 14g, Sugars: g