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
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
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.