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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Vegetarian Mushroom Chili

Original recipe: health.com

INGREDIENTS:

  • 1 ounce mixed dried mushrooms
  • 1 pound fresh mixed wild mushrooms or 8 oz. each cremini and shiitake mushrooms
  • 4 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium poblano chiles, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • 1?¾ teaspoon kosher salt
  • 1 (28-oz.) can no-salt-added diced tomatoes
  • 2 (15-oz.) cans dark red kidney beans, drained and rinsed
  • 4 cups unsalted vegetable stock
  • 2 ounces bittersweet (60% cacao) chocolate, roughly chopped
  • 1 tablespoon red wine vinegar
  • Greek yogurt, shredded extra-sharp Cheddar cheese, sliced scallions, thinly sliced red onion, lime wedges, and/or cilantro for topping (optional)

DIRECTIONS:

  1. Place dried mushrooms in a food processor and process until mostly ground (some small chunks may remain), 1 to 1 1/2 minutes. Transfer to a bowl. Without wiping bowl of processor clean, pulse fresh mushrooms in 2 batches, stopping to scrape down the bowl as needed, until roughly chopped. Transfer fresh mushrooms to a separate bowl.
  2. Heat 2 tablespoons oil in a large saucepan or Dutch oven over medium-high. Add chopped fresh mushrooms in an even layer; cook, undisturbed, until starting to brown on bottoms, about 4 minutes. Stir in the remaining 2 tablespoons oil and cook, stirring occasionally, until mushrooms have released their liquid, about 4 minutes. Add onion and poblanos and cook, stirring occasionally, until starting to soften, about 4 minutes. Add chili powder, cumin, smoked paprika, and 1 teaspoon salt and cook, stirring constantly, until mixture is fragrant and spices have toasted for about 1 minute. Add diced tomatoes, beans, ground dried mushrooms, and stock; bring to a boil over medium-high. Reduce heat to medium. Add chocolate and the remaining 3/4 teaspoon salt. Cook, stirring often until chocolate has melted, about 5 minutes. Remove from heat. Stir in vinegar. Divide soup evenly among 6 bowls, and add desired toppings.

PRO-TIP:

Freeze It! Omit the toppings; when ready to serve, prep toppings as the soup reheats.

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