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.
- 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
- 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
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.
- Calories: 313
- Carbohydrate Content: 57 g
- Fat Content: 5 g
- Fiber Content: 14 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 627 mg