This Savory Black Bean Mushroom Chili recipe is from Chef AJ, as created by Jocelyn Graef of Lowfat Herbivore. Freeze any leftovers!
Ingredients
10 oz chopped onion, about 3 cups
8 cloves garlic, peeled & finely minced
2 large carrots, diced
2 lbs Cremini or Baby Bell mushrooms, sliced or chopped chunky by hand or food processor
2 14.5 ounce cans fire-roasted tomatoes, I used Muir Glen, salt-free if desired
1 16 ounce bag frozen corn, fire-roasted if available
3 15.5 ounce cans black beans, including liquid, salt-free if desired
1 1/2 cups vegetable broth or water
1 tbsp oregano
1 tbsp ground cumin
1/2 tbsp. smoked paprika
1/2 teaspoon ground chipotle powder
Possible additions: 2 chipotle in adobo, 1 small chopped seeded jalapeno.
Directions
Using the saute function on the Instant Pot, dry saute onion until browned. Start with hot pot, and add small amounts of broth or water to prevent sticking. Add garlic and saute for another two minutes. Cancel saute function, add the remaining ingredients except the corn, stirring lightly. Cook on high pressure for 6 minutes. Release the pressure and stir in the corn. Salt and pepper for taste if desired. Add more broth or water if you prefer a more soupy chili.
Serve with chopped cilantro or parsley, chopped red onions, vegan sour cream (see the recipe on Nan’s site nansimonsen.com under sauces), and perhaps steamed corn tortillas or baked chips.
If cooking on the stove:
Using an 8-quart pot, follow directions up to the dry saute, using medium-high heat. Add other ingredients except for the corn, and up liquid to 2 cups of water or broth. Bring to a boil, and simmer over medium-low heat for 20 minutes. Turn off the heat and add the corn. Reheat if desired before serving. You may choose to use more broth depending on your preference.black bean mushroom chili
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