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Vegetable Chili with Portobello Mushrooms


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

1 1/2 cups water

3/4 tsp. sea salt, or to taste (may also use Herbamare®* seasoning salt)

1/2 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 three minutes. Add the poblano, mushrooms and corn and cook. Stir occasionally, until just tender, about three more minutes. Add beans, tomatoes,1 1/2 cups water, 3/4 tsp. salt or Herbamare and 1/2 tsp. 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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