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
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”
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?