No. 1 : Quick Recipe
“Meaty” Veggie Chili
- 48 OZ Baby Bella Mushrooms
- 4 TB Olive Oil, plus more as needed
- Sea Salt and Freshly Ground Pepper
- 3 Cups Chopped Red Onions
- 3 Cups Chopped Peppers – Your choice of anything you like or a combo. If you like it mild, choose bell peppers, spicier use jalapeño, serrano, etc.
- 2 TB Chili Powder
- 2 TB Smoked Paprika
- 1 Tsp Sea Salt
- 1/2 Tsp Freshly Ground Pepper
- 1 Tsp Mexican Hot Sauce
- 4 Grated Garlic Cloves
- 1 (28 OZ) Can Fire Roasted Tomatoes
- 1 (28 OZ) Can Rotel Tomatoes
- 3 (15 OZ) Cans Beans – Black & Red
- 1 Cup Dark Beer – or veg stock
- Garnishes like cilantro, chopped onion, avocado, cheese, pumpkin seeds, lime wedges, salsa etc.
Chop the mushrooms finely in a food processor, filling the processor only half full and using the pulse feature to chop the mushrooms. When all are chopped, heat 2 TB of oil in a large stockpot, season the mushrooms with salt and pepper and sauté the mushrooms in three batches until all the liquid is absorbed and the mushrooms are browned. And oil by TB as necessary. As they are finished remove and put in a bowl.
Heat 2 TB oil in the stockpot and add the onions and peppers, chili powder, smoked paprika, salt, pepper and hot sauce. Cook and stir over medium heat until the onions and peppers are soft. Add the grated garlic and cook until aromatic, about a minute.
Add in the tomatoes, beans and beer. Bring to simmer and cook over medium heat for about 15 minutes.
After the chili has cooked for 15 minutes, add the cooked mushrooms to the simmering pot of chili and cook for an additional 15 minutes, or until all the flavors are incorporated and the chili is warm. Serve the chili with your desired garnishes.
No. 2 : Kitchen SCOOP
Chili, Chile, or Chilli? Webster’s says you can have your choice! All three are defined as: Hot Peppers or a Dish of Meat and Veggies.
No. 3 : Clever Idea
When you prepare mushrooms like we do in this recipe, the texture is very similar to ground beef. You can use this technique to add mushrooms to some of your favorite “meaty” dishes with no sacrifice in flavor, and not as much fat or as many calories. Plus you are getting another serving or two of veggies for the day. I call that a WIN-WIN! (Mushrooms are actually fungi, but are counted as veggies and are an important source of nutrients.
No. 4 : CHEERS
Cortese Organic Nostru Catarratto Lucido
When you are thinking chili, your first idea of a pairing might be beer. If you are a beer lover – go for it! But is your preferences run to wine, here’s a good choice. You need a wine with some structure – a heavier wine with lots of density in your mouth. We enjoyed a Sicilian Catarratto with the chili. We liked it because its fruit forward juicy flavor was a good match to the spicy chili. If you like unoaked California Chardonnay, I think you will like this wine. And before you think this wine is going to be hard to find – I bought it at Total Wine!