This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it - or just leave it out.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Chili is much improved by having had a day to contemplate its fate." - John Steele Gordon, Author
Chili is the ultimate comfort food and this mushroom chili combines the great umami flavor of mushrooms with creamy beans and a nice spicy flavor. The dish is great with the cheese but you can also add a bit of freshly minced onion or your favorite salsa. This is a milder version and if you want to spice up this chili, add some jalapeno or more cayenne pepper.
This is another great example of translating the Mediterranean diet to other recipes – veggies, veggies, and veggies with a bit of olive oil and cheese. Delicious and great for you.
Servings: 6 | Serving size: about 1 3/4 cups as an entree
Cooking Time: 180 Minutes
This recipe can easily be multiplied. Like many soups, this is better the next day and will keep well, refrigerated, for 4-5 days. Does not freeze well.
Place 2 cups water in a small saucepan over high heat.
Add the dried porcini.
When the water begins to boil reduce the heat to low.
Let the mushrooms steep in the warming water for 1 hour.
Remove the broth from the heat and pour into a fine mesh strainer over a bowl.
Mince the porcini mushrooms.
Place 2 teaspoons of the olive oil in a large skillet over medium high heat.
Add the quartered crimini mushrooms and cook, tossing frequently, until they are well browned.
When the mushrooms are caramelized add the remaining teaspoon of olive oil the pan.
Add the onions.
Cook for about 3 minutes until they begin to soften. Stir frequently.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the white beans, chili powder, paprika, cumin, salt, pepper, the minced porcini and the mushroom broth.
Add 2 cups water and stir.
When the pot comes to a boil, reduce the heat until the chili is simmering.
Cook for about 90 minutes. Stir occasionally.
Serve topped with 1 ounce of grated cheese per serving.
Serving size: about 1 cup
|Calories 340||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 3.5g||18%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 17g||60%|
|Vitamin A 8%||Vitamin C 4%|
|Calcium 31%||Iron 25%|
|Vitamin K 10mcg||Potassium 1300 mg|