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Mushroom Vegeterian Chili
 

March 20th 2010

Contributed by:

Tamar Genger MA, RD

Mushroom Vegeterian Chili
 

 

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Recipe

Mushroom Vegeterian Chili

This one also works great in a crock pot for saturday lunch.

Times

  • Ready Time : 0 min

Servings

6-8

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 1 pound veggie ground meat
  • 1 tablespoon grill seasoning
  • 1/2 pound crimini mushrooms, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tsp. chili powder or more for spicier
  • 1 teaspoon cumin
  • 1-32 oz can crushed tomatoes
  • 1 bottle imported beer
  • 1-15 ounce can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • Toppings: shredded cheddar cheese, sour cream and avocado

Directions

  1. Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive.
  2. Saute the onion for two minutes, then add the veggie meat and the mushrooms and garlic.  Season with grill seasoning and cumin.  Then add the worcestershire and chili powder.
  3. Pour in beer, tomatoes, and beans.  Cook for 30 minutes or as long you need on low to allow flavors to meld.
  4. Top bowls with cheese, sour cream and avocado.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

One Response to Mushroom Vegeterian Chili

  1. avatar says: Ahuva Staum

    this sounds so good that now i need a milchig or pareve crock pot!

    Reply

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