Jul 19, 2013
Pinto Portabella Chili
You just can’t go wrong with a big pot of steaming chili. The aromatic spices that fill the house alone are worth the minimal effort it takes to create this dish.
Mushrooms. I eat a lot of them. And they’re really great in this chili. Just process them in the food processor for a bit and add them to the pot and you have a perfect ground meat substitute. Here are a few words from the wise Dr. Fuhrman about mushrooms…
Make Room for Mushrooms!
“Phytochemicals in mushrooms have been shown to enhance the activity of natural killer cells — “killers” that work mightily to defend you. These specialized immune cells attack and destroy virus-infected and cancerous cells.
“By taking the nutritarian approach to eating, that is, mixing the most powerful and protective foods – including mushrooms – one can rev-up the immune system against infection and cancer, as well as prevent heart attacks, strokes and dementia.
“Make “room” for these natural “killers.” Eat mushrooms, every day!”
- 6 cups cooked pinto beans (two 29 oz. cans)
- 2 pounds portabella mushrooms
- 1 large onion, chopped
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 1 quart mushroom stock (or veggie stock) ~ see notes
- 2 TBS ground cumin
- 1 TBS chili powder
- 1 TBS ground coriander
- 1 TBS Spike salt-free seasoning
- 1 TBS tamari or other low sodium soy sauce (optional)
- 1 TBS date sugar
- 2 TBS hot sauce (or to taste)
- vegan cheddar shreds for garnish (optional)
- Pulse mushrooms in a food processor until chopped pretty finely, but not mushy.
- Add mushrooms and all remaining ingredients to a large pot.
- Cover and simmer on low for about 2 hours, stirring occasionally. Don’t worry if the mixture seems too thick. The mushrooms will give off a lot of their water as they cook.
- Garnish with some vegan cheddar shreds if desired.
Serves 6-8. Enjoy!