It’s not even Thanksgiving and Chicago’s already in the deep freeze. We’re looking at temperatures in the 20s and 30s for the next couple of weeks. Time to get warm from the inside out!
The preparation of this chili is simple – just dice up the mushrooms and onion, throw everything in a pot and let it simmer. I wanted to keep this as clean as possible so I didn’t use any oil and minimal salt.
I like my chili a bit on the spicy side. If you don’t, I suggest cutting the cayenne pepper, chili powder and chili flakes in half and it will still have loads of flavor.
At the pace my husband is going through this bowl after bowl, I should have made a double batch. But don’t feel like you need to hold yourself back from seriously chowing down on this chili – it’s loaded with protein and fiber, so dig in as deep as you like!
Ingredients (serves 6 – 8)
1 10-oz. package of mushrooms – diced (about 4 cups chopped – I used creminis)
1 medium sweet onion – diced (about 3 cups chopped)
1 28-oz. can low-sodium diced tomatoes
1 can low sodium black beans (rinsed & drained)
1 can low sodium red kidney beans (rinsed & drained)
1 can low sodium garbanzo beans (rinsed & drained)
1 ½ cups water (1 cup and 1/2 cup, separately)
½ – 1 tsp. salt
Spices
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. chili flakes
Garnish
chopped parsley
chopped cilantro
thinly sliced green onions
Directions
1. Place diced mushrooms, spices and1 cup water in a large soup pot and bring to a boil. Let boil on high heat, stirring well, for 7 – 10 minutes until the mushrooms absorb about ½ of the liquid.
2. Place remaining ingredients (except salt) in the pot. Bring to a full boil. Reduce the heat to low, cover and let cook for 30 minutes. Stir occasionally to ensure nothing on the bottom is sticking and that a low boil is maintained.
3. Turn off the heat and allow to sit, covered, for 15 minutes. Add salt.
4. Serve garnished with parsley, cilantro and/or green onions.
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