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.
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.
Crimini mushrooms are marketed under many names, including Baby Bella, Roman, Italian, Brown or Classic Brown mushrooms. They are similar in size to white mushrooms but are a light cocoa color and have a firmer texture. They are much more flavorful than white mushrooms, having a richer, earthy taste that activates the umami taste buds. Their flavor has often been referred to as "meaty".
Portobello mushrooms are actually large crimini mushrooms and, because of the savory meaty flavor, have become popular in the last few years. As mushrooms mature, the ring that protects the spores breaks and as a result there is loss of moisture. Young mushrooms contain as much as 80% water and, as they lose water (as portobellos do by having their gills exposed), the savory mushroom flavor is increasingly concentrated.
If you are going to use portobellos in a recipe that has liquid or a sauce, scraping the gills from the mushroom before cooking will keep the sauce from turning black. Some taste will be lost, but there will still be plenty of rich mushroom flavor.
4 ounces mushrooms = 28 calories, 0g fat, 0g sat fat, 0 mono fat, 3g protein, 0g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 6 | Serving size =about 1 cup
Cooking Time = 180 Minutes
This recipe can be multiplied by 2, 3.
Like many soups, this is better the next day and will keep well, refrigerated, for 4-5 days. Does not freeze well.
|1 ounce||dried porcini mushrooms|
|3 tsp||canola oil (divided)|
|1 lbs||medium-sized crimini mushrooms (quartered)|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|3 15 ounce can||white beans (drained and rinsed)|
|2 tsp||chili powder|
|1 tsp||ground cumin|
|1 tsp||dried oregano|
|1 tsp||maple syrup|
|fresh ground black pepper (to taste)|
|1/16 tsp||cayenne pepper|
|6 ounces||reduced fat cheddar cheese (grated)|
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 for another use or freeze.
Mince the porcini mushrooms.
Place 2 teaspoons of the canola oil in a large skillet over medium high heat.
Add the quartered crimini mushrooms and cook, tossing frequently, until they are well browned.
While the mushrooms are cooking add the remaining teaspoon of canola oil to a large stockpot.
Place the pot over medium high heat and add the onions. Cook for about 5 minutes until they begin to soften.
Add the celery and cook for about 3 minutes. Stir frequently.
Add the pan roasted mushrooms, white beans, chili powder, cumin, salt, pepper, the minced porcini and the mushroom broth. Stir well.
Add the water and stir. When the pot comes to a boil reduce the heat until chili is simmering.
Cook for about 2 hours. Stir occasionally.
Serve topped with 1 ounce of grated cheese per serving.
Serving size = about 1 cup
Servings = 6
Amount Per Serving
|Calories 346||Calories from Fat 56|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 52g||15%|
|Dietary Fiber 17g||60%|
|Vitamin A 8%||Vitamin C 9%|
|Calcium 30%||Iron 27%|
|Vitamin K 9 mcg||Potassium 1439 mg|
|Magnesium 105 mg|