Vegetarian Chili with Portobello Mushrooms

Vegetable Chili with Portobello Mushrooms

 

Ingredients

3 tablespoons extra virgin olive oil or coconut oil, organic butter, ghee

1 medium red onion, chopped (Option: reserve some for topping prepared soup)

3 cloves garlic, chopped

2 Tablespoons chili powder

2 teaspoons ground cumin

1 poblano chile pepper, seeded and diced

2 portobello mushrooms, stemmed and chopped

2 cups frozen corn (preferably organic), thawed

2 14-ounce cans no-salt-added pinto beans

1 14-ounce can no-salt-added diced tomatoes

¾ teaspoon Sea salt, or to-taste (may use Herbamare* seasoning salt, if you have it)

½ teaspoon black pepper, or to-taste

Optional additions: Greek Yogurt, Diced Fresh Tomato and/or Cilantro

Optional: Serve with warmed corn, teff, rice tortillas

 

Directions

  1. Heat oil in large pot over medium heat. Add all but a few Tablespoons of the chopped red onion. Stir in garlic, chili powder and cumin and cook stirring occasionally, until the onion begins to soften, about 3 minutes.
  2. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
  3. Add beans, tomatoes, 1 ½ cups water and ¾ teaspoon salt or Herbamare & ½ teaspoon pepper.
  4. Bring to a boil then stir and reduce heat to medium. Simmer, stirring occasionally, until vegetables are tender and the chili thickens, about 20 minutes. If needed, adjust salt/pepper.
  5. Divide chili among bowls. Top with desired toppings

 

Recipe adapted by Leigh Wagner

 

*Herbamare is an herb blend created by Alfred Vogel who was a Swiss phytotherapist, nutritionist and writer. It’s sold at Whole Foods, online or other natural foods stores.

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