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Mushroom Chili

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2 min read
Summary

This chili is so hearty, so flavorful — it’s a crowd pleaser! Don’t let the deceptively long list of ingredients deter you — it’s actually quite simple and very much worth the (little bit of) effort! Mushrooms have been shown to help fight heart disease, cancer, and inflammation, and this is a delicious way to get your plant-based health on.

Yields6 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

 1 ½ tbsp balsamic vinegar
 1 ½ cups onion (diced)
 1 tsp salt (optional)
 1 tbsp mild chili powder
 2 tsp dried oregano
 1 tsp smoked paprika
 ¼ tsp cinnamon (or allspice)
 ½ tsp crushed red pepper flakes (to taste)
 1 lb cremini mushrooms (+½ lb as desired, roughly chopped, about 7–8 cups)
 4 garlic cloves (+1 as desired, minced)
 1 cup green or red bell pepper (diced)
 28 oz organic crushed tomatoes (BPA-free can)
 1 ¾ cups pinto beans or kidney beans (home cooked or BPA-free canned, drained)
 ½ cup dry red lentils (rinsed very well and drained)
 ½ cup water
 ½ tsp pure maple syrup (optional, +½ tsp as desired)
 1 cup organic corn kernels (or substitute more cooked beans)
 lime wedges (for serving)
 hot sauce (for serving, optional)

Directions

1

In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.

2

Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.

3

After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.

4

Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.

5

Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.

6

Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.

7

Add corn, and stir. Let sit for a few minutes until the corn has warmed through.

8

Serve with lime wedges and hot sauce, if desired.

Chef's Notes

Serving Suggestion
Serve as a taco bowl, layering over cooked quinoa or grains, with fresh chopped vegetables and guacamole!

Recipe by Dreena Burton, reprinted from The Cheese Trap by Dr. Neal Barnard adapted for WHOLE Life Club (WLC)

Ingredients

 1 ½ tbsp balsamic vinegar
 1 ½ cups onion (diced)
 1 tsp salt (optional)
 1 tbsp mild chili powder
 2 tsp dried oregano
 1 tsp smoked paprika
 ¼ tsp cinnamon (or allspice)
 ½ tsp crushed red pepper flakes (to taste)
 1 lb cremini mushrooms (+½ lb as desired, roughly chopped, about 7–8 cups)
 4 garlic cloves (+1 as desired, minced)
 1 cup green or red bell pepper (diced)
 28 oz organic crushed tomatoes (BPA-free can)
 1 ¾ cups pinto beans or kidney beans (home cooked or BPA-free canned, drained)
 ½ cup dry red lentils (rinsed very well and drained)
 ½ cup water
 ½ tsp pure maple syrup (optional, +½ tsp as desired)
 1 cup organic corn kernels (or substitute more cooked beans)
 lime wedges (for serving)
 hot sauce (for serving, optional)

Directions

1

In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.

2

Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.

3

After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.

4

Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.

5

Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.

6

Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.

7

Add corn, and stir. Let sit for a few minutes until the corn has warmed through.

8

Serve with lime wedges and hot sauce, if desired.

Mushroom Chili