By Linda Gassenheimer
From Tribune Info Service

Savor this light, “meaty” mushroom chili made with none meat. It’s a quick vegetarian dinner. I added smoked paprika to mushrooms, pinto beans and crushed tomatoes to create a smokey style. For simple preparation, buy sliced mushrooms; any type will do. This chili retains correctly. You presumably can double the recipe and have it ready for yet another meal. The heat of the chili is as a lot as you. Add 1/2 tablespoon further of the chili powder once you choose it truly scorching.

Helpful Hints

  • You want to use 6 garlic cloves instead of the minced garlic.


  • Put collectively all components.
  • Make the chili.

Procuring File

To buy: 1 inexperienced bell pepper, 1 bunch up to date cilantro, 1 pound sliced portobello mushrooms, 1 can reduced-sodium pinto beans (to make 2 cup), 1 can no-salt added crushed tomatoes (to make 2 cups), 1 jar minced garlic, 1 bottle chili powder, 1 bottle flooring cumin, 1 bottle smoked paprika and 1 carton reduced-fat bitter cream.

Staples: olive oil, onion, salt and black peppercorns.

Smoky Mushroom Chili

Recipe by Linda Gassenheimer


  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 inexperienced bell pepper, seeded and sliced (about 1 cup)
  • 3 teaspoons minced garlic
  • 1 pound portobello mushrooms, sliced
  • 2 cups rinsed and drained reduced-sodium pinto beans
  • 2 cups canned no-salt-added crushed tomatoes
  • 1/2 tablespoon chili powder
  • 2 teaspoons flooring cumin
  • 2 teaspoons smoked paprika
  • Salt and freshly flooring black pepper

For Garnish

  • 1/2 cup reduced-fat bitter cream
  • 2 tablespoons cilantro leaves


Heat oil in a giant nonstick skillet over medium extreme heat. Add the onion and inexperienced bell pepper. Saute 3 minutes, stirring typically. Add the garlic and mushrooms. Saute 3 minutes. Add the beans, crushed tomatoes, chili powder, flooring cumin and smoked paprika. Stir to combine components. Ship to a simmer, cowl with a lid and cook dinner dinner quarter-hour. Model and add salt and pepper and further chili powder or cumin as needed. Divide chili between two large bowls. Prime each with bitter cream and cilantro leaves.

Yield 2 servings.

Per serving: 485 vitality (33% from fat),17.8 g fat (6.1 g saturated, 6.1 g monounsaturated), 17 mg ldl ldl cholesterol, 24.3 g protein, 67.7 g carbohydrates, 21 g fiber, 331 mg sodium.

Linda Gassenheimer is the creator of over 30 cookbooks, collectively together with her newest, “The 12-Week Diabetes Cookbook.” Take heed to Linda on and all primary podcast web sites. E mail her at [email protected]. Copyright 2023 Tribune Content material materials Firm, LLC