Portabello Mushroom Chili


2 pounds sliced mushrooms
1-15 ounce can of salt-free black beans (or 1.5 cups each of cooked beans)
1-15 ounce can of salt-free kidney beans (or 1.5 cups each of cooked beans)
1-15 ounce can of salt-free pinto beans (or 1.5 cups each of cooked beans)
1 large onion, diced (approximately 10 ounces)
2-14.5 ounce cans of salt-free fired roasted tomatoes
8 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon dry mustard
½ teaspoon thyme
½ teaspoon basil
1 pound of organic corn, defrosted or 1-15 ounce can of organic corn, no salt added

FAUX PAREMESAN (for topping)
½-cup walnuts
¼-cup nutritional yeast
½ Tablespoon salt-free seasoning

Place all ingredients except for the corn in an electric pressure cooker and cook on high pressure for 6 minutes. Release pressure and stir in corn. This is delicious served over brown rice or a baked Yukon Gold potato. Sprinkle with dried parsley and faux parmesan, if desired.

CHEF’S NOTE: To prepare on the stove, water sauté the onion and garlic in a medium pot until soft. This should take about 5-7 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium high and cook for 20 minutes until mushrooms are cooked. Because canned beans have little liquid in them, add 2 cups of water if using canned beans.

FAUX PAREMESAN (for topping)
Place all ingredients in a blender or a food processor fitted with the “S” blade and process until desired texture is reached.

CHEF’S NOTE: Benson’s Table Tasty available online at www.BensonsGourmetSeasoning.com is my favorite salt free seasoning. Substitute pumpkin seeds for the walnuts, use another nut such as almonds or cashews, or omit nuts and seeds entirely.

By Chef AJ
Adapted from Jocelyn Grael’s “The Low Fat Herbivore”