This Mushroom Lover’s Chili can be served to almost any guest. No meat to be concerned about in this recipe! The mound of mushrooms used in this recipe provides a savory, hearty flavor and meaty texture that everyone will enjoy.
- In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
- Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
- Add the stock, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
- Spoon chili into bowls, top with the remaining cilantro, and serve.
Yield: 8 servings
Per Serving*: Calories 180, Total Fat 3g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 710mg, Total Carbohydrate 29g (Dietary Fiber 10g, Sugars 7g), Protein 10g, Vitamin A 20%, Vitamin C 45%, Calcium 6%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.