Mushroom Chili Stew
Source: Vegetarian Times - January 2001: 5 Weeknight Meals - Lowfat & Fast
Authors: Myra Kornfeld
Servings: 4 (huge portions)
Type: Vegan
1 tbsp extra-virgin olive oil*
1 medium onion, chopped
4 cloves garlic, minced
1 medium portobello mushroom, stem removed
1/2 lb fresh shiitake mushrooms, stems removed
1/2 lb cremini (baby portobello) mushrooms
2 tsps chili powder
1 tsp ground cumin
1/2 tsp dried oregano
15-oz can diced tomatoes with green chilis
1 tbsp tomato paste
15-oz can navy beans, rinsed & drained
15-oz can pinto beans, rinsed & drained
1 tbsp balsamic vinegar
1 scallion (white & green parts) cut into 1/2" pieces
Parsley or Cilantro for garnish (optional)

  1. In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often until onion has softened, about 3 minutes. Add garlic and continue sauting about 2 minutes more.
  2. In food processor (in batches, if necessary), combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally until mushrooms have released their juices, about 5 minutes.
  3. Add tomatoes, tomato paste, beans, vinegar and 3/4 to 1 cup of water (depending on thickness and juices released by mushrooms) to the mushrooms. Bring to a boil.
  4. Reduce heat and simmer, uncovered until mixture has reached desired thickness, about 10 minutes.
  5. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro or parsley.

Nutrition information:
Calories: 313* Fat: 6 g* Carbohydrates: 57 g Cholesterol: 0 mg Sodium*: 627 mg Protein: 15 g

Note: *Using non-fat cooking spray, reduced fat margarine or fat-free vegetable broth or wine for sauting reduces fat content of dish. "Salt to taste" is optional, if you're watching your salt/sodium it can be omitted without seriously effecting the flavor -- we didn't use it at all.

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