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.


“Additional cancer-fighting effects of many different types of mushrooms – including white, cremini, portobello, oyster, shiitake, maitake, and reishi – have been studied in relation to stomach, colorectal, breast and prostate cancers.


“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!”  

     
                                                                                                ~ Joel Fuhrman, M.D.

Thanks, Dr. Fuhrman! I love making chili for its sheer simplicity. Once you get all the ingredients into the pot, you have time to spare. I clean up and tend to other work or chores while the chili is cooking. It’s great for company, too. Put it together early and have time to enjoy your guests!
Ingredients:

  • 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)
Directions:

  1. Pulse mushrooms in a food processor until chopped pretty finely, but not mushy.
  2. Add mushrooms and all remaining ingredients to a large pot.
  3. 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.
  4. Garnish with some vegan cheddar shreds if desired.

Serves 6-8. Enjoy!

Healthy trails,

4 responses to “Pinto Portabella Chili”

  1. moonwatcher says:

    Hi Helyn,

    I will definitely try this when it gets back to chili weather here. I couldn't agree more with you and Dr. Fuhrman about the benefits of mushrooms. I have learned to be a gatherer of wild ones right in my neighborhood. I dry them and use them crumbled up on my salads or to make stock. I also freeze stems, as you suggest. They are a food of the gods!! And this chili looks amazing. Thank you!! I've got a post about finding mushrooms on my blog on the post Wild Mushroom and Two Rice Pilaf. xo

    Maria

  2. Helyn says:

    Oh, great Maria! I see wild mushrooms growing nearby… just not sure which ones are safe to eat! Can't wait to check out your post!

  3. Rhonda says:

    Hi Helyn,

    Chili season is here, so this will be delicious this week! Do you have a recommended ratio of mushroom stems to water for the stock?

    Thanks,
    Rhonda

  4. Helyn says:

    Hi Rhonda,
    I don't usually even measure but what I do is use about double the amount of water per mushrooms stems and add about one TBS of Spike salt-free seasoning to it to boost the flavor. Hope you enjoy the chili!!
    Best,
    Helyn

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