It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.
Recipe courtesy of Chef Jackie Newgent, RDN, CDN.
- 1 pound crimini mushrooms
- 1 tablespoon unrefined peanut oil or extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely chopped
- 1 small jalapeño pepper, with some seeds, minced
- 2 large garlic cloves, minced
- 2 tablespoons aged red wine vinegar
- 3 cups low-sodium vegetable broth
- one 14.5-ounce can crushed roasted tomatoes or crushed tomatoes
- 1½ tablespoons chili powder
- 1¼ teaspoons sea salt, or to taste
- 1 teaspoon ground cinnamon
- two 15-ounce cans red kidney beans, drained
- ¼ cup chopped fresh cilantro
- In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
- Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
- Add the broth, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
- Spoon chili into bowls, top with the remaining cilantro, and serve.
- Calories: 150
- Sugar: 7 grams
- Sodium: 690 milligrams
- Fat: 2 grams
- Saturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 7 grams
- Protein: 9 grams
- Cholesterol: 0 milligrams