First and foremost, Merry Christmas to all! I hope you’re enjoying every minute of this wonderful time of year, surrounded by the love of family and friends.
Christmas week can get crazy and chaotic… one day you’re traveling to visit family out of town and the next everybody’s piling into your house. When you need to entertain a crowd but you don’t have a lot of time to cook, chili is the perfect go-to meal! It’s a quick-cooking main dish that’s ideal for making ahead and reheating whenever needed.
I particularly love this Mushroom Lover’s Chili because you can serve it to almost any guest and not have to worry. Do you have a vegetarian or vegan visiting? No meat or other ingredients to be concerned about in this recipe! Does someone in your family need to eat gluten-free or have an allergy to milk or soy? This veggie chili is allergen-friendly, meaning it is safe for most people with food allergies. And if you’re concerned about those meat lovers in your house being apprehensive of this recipe, no problem! The mound of mushrooms used in this recipe provides a savory, hearty flavor and meaty texture that they’ll enjoy. So, be sure to have a batch of this delicious, filling chili waiting ready and waiting in your fridge for your next holiday gathering!
- In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
- Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
- Add the stock, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
- Spoon chili into bowls, top with the remaining cilantro, and serve.
Yield: 8 servings
Per Serving*: Calories 180, Total Fat 3g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 710mg, Total Carbohydrate 29g (Dietary Fiber 10g, Sugars 7g), Protein 10g, Vitamin A 20%, Vitamin C 45%, Calcium 6%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.