Mushroom No Fat Chili Food

MEATLESS MUSHROOM & BLACK BEAN CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized., Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

MEATY MUSHROOM CHILI

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

MUSHROOM NO FAT CHILI

Steps:

• In a dutch oven, brown the onion, garlic and white mushrooms in the olive oil at medium heat 10 minutes.
• Add the beef bouillon to the tofu, and mix in with a fork.
• Add to the onion and mushrooms, along with the portabella mushroom.
• Continue heating another 10 minutes.
• Then add the kidney beans, tomatoes and tomato paste, and spices.
• Keep on medium heat for 1 hour.
• The chili may be optionally garnished with Enoki mushrooms, and finely sliced red and green peppers.

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI

Steps:

• Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
• In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
• To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
• Dilute tomato paste with 1 cup of vegetable broth and add to pot.
• Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
• Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
• Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.

MUSHROOM TOFU CHILI

Steps:

• Heat oil in a nonreactive wide Dutch oven over medium heat.
• Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
• Add mushrooms and garlic and saute 2 minutes.
• Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
• Add tomatoes with juices and tomato paste. Stir and bring to a boil.
• Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
• Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
• Add cilantro, if using.
• Taste and adjust salt and pepper.
• Serve hot.

CROCKPOT GOURMET CHILI

Steps:

• Heat oil in cast iron skillet or your favorite sautee pan. Sautee onion and garlic until translucent and garlic is fragrant. Do not brown the garlic as it will become bitter.
• Place pork tenderloin and all remaining ingredients in 5 quart crockpot.
• Add sauteed onion and garlic, stir gently.
• Set crockpot on low heat and let cook for 8-10 hours, until pork tenderloin is soft.
• Put toppings in individual dishes or in a lazy suzan. Serve chili in bowls and allow guests to choose their toppings. This makes a great fun community meal!

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

PORTOBELLO MUSHROOM CHILI

Steps:

• Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

NO FAT TURKEY CHILI - A LA DAVE

Steps:

• Mix dry ingredients (cayenne, cocoa, coriander, cumin, paprika, oregano, and salt) and put aside.
• Brown turkey breast in a skillet and set aside.
• Heat canola oil in a large pot until almost smoking.
• Cook onions and garlic in oil until caramelized.
• Add turkey to pot.
• Add wet ingredients (tomatoes, tomato paste, Guinness, coffee, and chicken broth) and bring to a slow boil.
• Add dry ingredients and brown sugar.
• Add 1 can red kidney beans, 1 can black beans, chili peppers, and Habenaro peppers.
• Lower heat and simmer (covered) for 2 hours, stirring gently every half-hour.
• Add 1 can red kidney beans and 1 can white kidney beans.
• Simmer (covered) for another 2 hours, stirring gently every half-hour.

LOW FAT SAUSAGE CHILI

Steps:

• Heat a large pot over medium-high heat.
• Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (up to and including the optional jalapeño) to the pot. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
• Add chili powder and the next 7 ingredients, chili powder to bay leaves. Cook for 1 minute, stirring constantly.
• Stir in wine, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
• Uncover and cook for 30 minutes more, stirring occasionally. Toss bay leaves.
• Garnish as desired.
• Enjoy!