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Portabella Mushroom Chili

Portabella Mushroom ChiliWe thought it was very good the first day. The second day it was awesome and it just kept getting better! Chef AJ said you can serve it over a baked potato or a grain if you wish. We had it as is and loved it! This is another recipe that can be made in a pressure cooker or a slow cooker. There really is some broth under all that goodness of a thick, yummy chili.  Hubby and I both gave it two thumbs up!

PORTABELLA MUSHROOM CHILI

  • one onion, chopped (approximately 10 ounces)
  • 8 cloves garlic, minced
  • 2 pounds Portabella mushrooms, sliced
  • 2 -14.5 cans salt free tomatoes (fire roasted preferred and I used ones with green chiles)
  • 1 – 15 ounce can salt-free black beans (include the liquid)
  • 1-15 ounce can salt-free pinto beans (include the liquid)
  • 1-15 ounce can salt-free kidney beans (include the liquid)
  • 1-15 ounce can salt-free corn (or 1-16 ounce bag frozen corn )
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dry mustard powder
  • ½ teaspoon oregano
  • ½ teaspoon thyme

PREPARATION:

Place all ingredients in a slow cooker and cook on low for 6-8 hours or in an electric pressure cooker on high for 6 minutes.

Tami’s Note: I have a 6 qt pressure cooker and I ended up cooking this in two batches because I was afraid it was going to be over full if I cooked it all at once.

Yield: 16 cups

Servings: 8      Serving Size: 2 cups

Nutritional Information 

Per Serving; 266.2 Calories, 1.6 g Fat, 0 mg Cholesterol, 48.7 g Carbs, 13 g Fiber, 14.6 g Protein, WWPP 6

Recipe  from Chef AJ who adapted it from a recipe by Jocelyn Graef from“The Low-fat Herbivore” Reprinted with permission from Chef AJ.


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6 comments

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  1. Cathi says:

    I’ve made this as per the recipe. It came out so watery. Way too much liquid. Yours doesn’t look watery or did you just scoop it into bowls without the liquid?

    1. Tami says:

      Hi Cathi – my chili does have some broth to it but I don’t think it showed all that much in the bowl but I wouldn’t say it was watery. Your mushrooms may have had more water or you beans may have had more liquid in the cans than mine did. You can simmer the soup to let some of the broth evaporate and to allow the chili to become thicker. I hope this helps. Happy healthy cooking!

      Tami

  2. marge201 says:

    How do I adapt this to dry beans?

    1. Tami says:

      I guess you could cook your beans first and then proceed with the recipe.

  3. marge201 says:

    Never mind! I just watched the video and learned that I need to make beans first (super easy and quick in IP which I can’t wait to try and add 1 1/2 cups of water. Can’t wait to get the ingredients and try it!!

  4. marge201 says:

    Yep! And then add 1/2 cup of water per “can” of beans that I’m not using to make up for the liquid in each can. Will try this soon!

  1. Easy Salsa Verde » Nutmeg Notebook says:

    […] Chef AJ’s Portabella Mushroom Chili – ladle into your bowl and top with a spoonful of salsa verde. […]

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