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November 29, 2021 <600 calories/serving

Portobello Mushroom Chili

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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
12 hours hours
Course: Main Course
Servings: 6 (click to scale)

Ingredients

  • 1 cup low sodium vegetable broth
  • 3 oz dry kidney beans
  • 3 oz dry navy beans
  • 5 oz yellow onion diced
  • 7 oz portobello mushrooms
  • 3 oz carrots diced
  • 3 oz red bell peppers chopped
  • 2 Tbsp canola oil
  • 1 Tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 tsp ground cumin
  • 1 1/3 cup canned crushed tomatoes
  • 1 tsp kosher salt
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Instructions

  • Soak beans in water in a bowl overnight then drain water. Cover beans in a pot with water. Bring to a simmer and cook until beans are tender. Drain excess water and reserve beans.
  • Trim and discard tough parts of stems from Portobello mushrooms. Use a spoon to scrape ribs out from the inside of mushrooms. Dice mushrooms. Heat oil in a pot. Add onions, mushrooms, carrots, and bell pepper. Cook until vegetables are softened.
  • Stir in cayenne, chili powder, and cumin. Continue cooking until spices are fragrant.
  • Stir in salt, crushed tomatoes and vegetable broth. Bring up to a simmer and cook for 20-30 minutes. Stir in beans and cook until heated through. Serve warm.

Chef Tips

This recipe originally appeared on the FLIK Blog.

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 8g | Fat: 5g | Sodium: 500mg | Fiber: 8g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
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Categories: <600 calories/serving

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