30 minutes or fewer
A crowd-pleasing standard gets a makeover using portobello mushrooms instead of meat. The mushrooms add a rich, earthy flavor to this quick-to-make one-pot meal. Meal Plan: Corn bread always goes great with chili; you can also top it with a dollop of soy sour cream if desired.
- 1 Tbs. olive oil
- 2 medium onions, chopped (2 cups
- 2 medium carrots, peeled and chopped (1 cup)
- 3 medium portobello mushrooms, stemmed and chopped (4 cups
- 1 14.5-oz. can diced tomatoes
- 1 12-oz. bottle dark beer or 1 1/2 cups low-sodium vegetable broth
- 1 Tbs. vegetarian Worcestershire sauce
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 Tbs. maple syrup
- 1 15-oz. can black soybeans, rinsed and drained
- 1 15-oz. can white kidney beans, rinsed and drained
- 1 15-oz. can pinto beans, rinsed and drained
- 4 scallions (white and light green parts), chopped (3/4 cup)
- 1 to 2 Tbs. chopped cilantro, for garnish (optional)
- Jalapeño soy jack cheese, grated, for garnish (optional)
- In large pot, heat oil over medium heat. Add onions and cook, stirring often, until softened, 6 to 8 minutes. Add carrots and cook, stirring often, 3 minutes. Add mushrooms and cook, stirring occasionally, 4 to 5 minutes.
- Add tomatoes, beer or broth, Worcestershire sauce, chili powder, coriander and maple syrup, and mix well. Increase heat and bring mixture to a gentle boil. Reduce heat and simmer, uncovered, 5 minutes.
- Stir in soybeans, kidney and pinto beans. Season with salt and freshly ground black pepper to taste, and simmer 5 to 7 minutes. Stir in scallions. Ladle chili into serving bowls and garnish with cilantro and grated soy cheese if using.
- Serving Size: Serves 6
- Calories: 325
- Carbohydrate Content: 45 g
- Fat Content: 8 g
- Fiber Content: 13 g
- Protein Content: 19 g
- Saturated Fat Content: 1 g
- Sodium Content: 690 mg