Vegetable Chili with Portobello Mushrooms

Vegetable chiliRecipe adapted by Leigh Wagner, PhD, MS, RDN


3 Tbsp. extra virgin olive oil (or coconut oil, organic butter or ghee)
1 medium red onion, chopped (reserve some for topping, if desired)
3 cloves garlic, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 poblano chili pepper, seeded and diced
2 Portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably organic), thawed
2 14 oz. cans no-salt-added pinto beans
1 14 oz. can no-salt-added diced tomatoes
1½ cups water
¾ tsp. sea salt, or to taste (may also use Herbamare®* seasoning salt)
½ tsp. black pepper, or to taste

Optional additions: Greek yogurt, diced fresh tomato and/or cilantro

Optional: Serve with warmed corn, teff or rice tortillas


Heat oil in large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in garlic, chili powder and cumin and cook. Stir occasionally until the onion begins to soften, about 3 minutes.

Add the poblano, mushrooms and corn and cook. Stir occasionally, until just tender, about 3 more minutes.

Add beans, tomatoes,1½ cups water, ¾ teaspoon salt or Herbamare and ½ teaspoon pepper.

Bring to a boil then stir and reduce heat to medium. Simmer, stirring occasionally, until vegetables are tender and the chili thickens, about 20 minutes. If needed, adjust salt/pepper.

Divide chili among bowls and add desired toppings.

*Herbamare is an herb blend created by Alfred Vogel who was a Swiss phytotherapist, nutritionist and writer. It is sold at Whole Foods, online or other natural foods stores.

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