Mushrooms are delicious and nutritious both fresh and dried.
Mighty Mushroom Chili
According to scientists in China, consuming just one mushroom a day can decrease a woman's risk of breast cancer by 64 percent. Take advantage of the cancer-fighting power of mushrooms with this vegetarian chili that's so hearty, you'll never miss the meat!
1 tablespoon olive oil
1 onion, diced
5 garlic cloves, minced
2 pounds fresh mushrooms (shittake, crimini, button, etc.), sliced
2 red bell peppers, diced
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 zucchini, diced
3 cups (2 cans) cooked pinto, black, and/or kidney beans
1 16-ounce can diced fire roasted tomatoes
1 6-ounce can tomato paste
2 tablespoons dried porcini powder*
4 tablespoons chili powder
4 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne
Salt to taste
¼ cup red wine or cider vinegar
Fresh cilantro, chives, salsa or sour cream to garnish
Warm oil in a 4-quart soup pot over medium heat. Add the onion and garlic and sauté 5 minutes, then add mushrooms and sauté until they start to get soft and juicy, 5-10 minutes.
Add remaining ingredients except vinegar and garnish. Reduce heat to medium-low, cover, and simmer for 1 hour. Add water if needed to thin chili.
Just before serving, stir in vinegar. Serve with desired garnishes.
Prep time: 1.5 hours
*Note: Porcini powder adds an incomparable richness to this chili. It is available from gourmet retailers, or make your own by grinding dried porcini mushrooms in a coffee grinder.
Adapted by Anita Bermann from Fungi Perfecti, 2009.