I bought one of those gigantic containers of mini portabellas at Costco and then I couldn’t remember what I was going to make with them! Does that ever happen to you? Well anyway, I saw that Chef AJ shared this recipe on the Fuhrman message boards so I gave it a go. Wow -it – is – delicious – and it used up the entire two pounds of mushrooms. It’s also loaded with three kinds of beans, corn, onion and of course garlic. The mushrooms add a deep earthy richness to the flavor of this easy chili.
We 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”
Nutmeg Notes
The blog was down for a good portion of yesterday – so sorry for the inconvenience. As you can see we are back up and running!
I got up at 5:00 this morning to start a new Indian Red Bean Chili recipe in my slow cooker. The recipe says it needs to cook for 11 hours – well mine might be done sooner as my slow cooker runs super hot! It smells amazing in here already so I can’t wait to try this for dinner tonight. If it’s as good as it smells it will be worthy of posting!
Today is our son David’s Birthday! He is great person, he makes us laugh, he takes us places outside of our comfort zone – like the trail to Lake Sylvia and he got his dad to climb Pyramid Peak! I stayed home from that last one and let the boys tackle the peak.
These photos were taken on that recent father son backpacking trip to Lake Sylvia and Pyramid Peak.
David is a computer science major in college and will be graduating in December. He already has a job lined up – how cool is that? Yet, for mom and dad it seems like just yesterday he was playing with Legos!
Happy Birthday David!
May there be many happy trails ahead.
Thanks for being here! Feel free to leave a comment or ask a question.
Do you like mushrooms?
Tami – happy bday to your son! Beautiful pics! I saw your comment about this & that my stepdaughter was born this day too – I think hard for people that celebrate today – especially those old enough to comprehend 9/11 BUT we have to celebrate life too! 🙂
Happy Birthday to David! Great photos!
The chili sounds delicious! And, yes, I love mushrooms.
Oh, how interesting to add mushrooms to chili! And I thought I was adventurous adding carrots! haha! I ground them up though so you couldn’t see them b/c it just didn’t seem right to be able to see them in yoru chili. LOL! I think you will like the recipe b/c it’s vegan – we ate it for a whole week – so yummy – I hope to share soon. Back to yours, I think the mushrooms would give it a meaty feel – I’ve always like mushrooms in meatless dishes b/c they seem to make it meaty don’t you think? Happy birthday to your son! So great he already has a job lined up!
Carrots in chili why not? Yes I do agree mushrooms give a meaty texture to soups and stews – perfect for vegan dishes! I look forward to you posting about your vegan chili with carrots. 🙂
Oh how I miss backpacking in the Sierra’s. Since having kids we’ve been sidelined in our backpacking attempts and instead we car camp a lot. Those photos were just what I needed this morning. The chili looks like a wonderful meal to take car camping too!
Handsome son!
Mushrooms are on my ‘always say never’ list, along with liver, turnips, and apricots. I’ve tried mushrooms in all sorts of dishes and cuisines (and even raw), but they just don’t do it for me.
Thank you Cammy – of course I think he is adorable! 🙂 I join you in saying always say never on liver! But the rest of your list I love.
Happy Belated Birthday to David, I hope he had a good one! The Lake Sylvia looks gorgeous! The portabellas look fantastic in the chili!
I made this twice this week. Hadn’t intended that – but the ingredients wouldn’t all fit into my standard sized crock pot! So it needs a bit of tweaking since I’ll be trying it again. Maybe I’ll leave off the corn which I forgot to add on day two. And one can of beans and maybe the bean liquid. Not sure yet. But it’s a keeper. Thanks.
Thanks for the feedback Karen. It is a huge batch of chili! You have good ideas for reducing the recipe. I might be making another batch of it today as my parents are staying with us and I think they will enjoy it too.
Thanks, I’ve been wondering about what to do with mushrooms. I keep feeling like I should cook up a few Shiitake, but with your recipe I’m bound to give it a try. I think it will make for a nice winter meal too, with warm beans.
Great recipe!
Be sure to come back and let me how you like it!
I have a 6 quart PC as well but everything fits except for the corn whichyoucan stir in later, the mushrooms shrink down considerably, this is especially good over brown rice or Yukon Gold with a sprinkling of faux Parmesan.
Thanks for the tip about adding the corn in later. I am new to cooking in a PC and was worried about over filling it. I love the faux parmesan – it adds so much flavor!