Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Mushroom Chili

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.

Mushroom Chili recipe from Dr. Gourmet

  • 4 cups water
  • 1 ounce dried mushrooms
  • 1 Tbsp. olive oil
  • 2 Lbs. medium crimini mushrooms (quartered)
  • 1 large onion (diced)
  • 2 large ribs celery (diced)
  • 3 – 15 ounce cans no salt added white beans (drained and rinsed)
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. maple syrup
  • 3/4 tsp. salt
  • to taste fresh ground black pepper
  • 1/16 tsp. cayenne pepper
  • 6 ounces reduced fat cheddar cheese

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.

Set aside.

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.

Stir well.

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.

Nutrition Facts

Serving size: about 1 cup

Servings: 6

Amount Per Serving

Calories 340 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 3.5g 18%
  Monounsaturated Fat 2.5g
    Trans Fat 0g
Cholesterol 15mg 5%
Sodium 550mg 24%
Total Carbohydrates 49g 18%
    Dietary Fiber 17g 60%
    Sugars 5g
Protein 23g
Vitamin A 8% Vitamin C 4%
Calcium 31% Iron 25%
Vitamin K 10mcg Potassium 1300 mg