Give chile a makeover using portobello
mushrooms instead of meat. The
mushrooms add a rich, earthy flavor to
this quick-to-make one-pot meal.
INGREDIENTS:
Tbs. olive oil
2 medium onions, chopped (2 cups
2 medium carrots, peeled and chopped
(1 cup)
3 medium portobello mushrooms,
stemmed and chopped (4 cups
1 14.5-oz. can diced tomatoes
1 12-oz. bottle dark beer
1 Tbs. vegetarian Worcestershire sauce
1 tsp. chili powder
1 tsp. ground coriander
1 Tbs. maple syrup
1 15-oz. can black soybeans, rinsed and
drained
1 15-oz. can white kidney beans, rinsed
and drained
1 15-oz. can pinto beans, rinsed and
drained
4 scallions (white and light green parts),
chopped (3/4 cup)
1 to 2 Tbs. chopped cilantro, for garnish
(optional)
Jalapeño soy jack cheese, grated, for
garnish (optional)
Directions:
In large pot, heat oil over medium heat.
Add onions and cook, stirring often, until
softened, 6 to 8 minutes. Add carrots and
cook, stirring often, 3 minutes. Add
mushrooms and cook, stirring
occasionally, 4 to 5 minutes.
Add tomatoes, beer, Worcestershire
sauce, chili powder, coriander and maple
syrup, and mix well. Increase heat and
bring mixture to a gentle boil. Reduce
heat and simmer, uncovered, 5 minutes.
Stir in soybeans, kidney and pinto beans.
Season with salt and freshly ground
black pepper to taste, and simmer 5 to 7
minutes. Stir in scallions. Ladle chili into
serving bowls and garnish with cilantro
and grated soy cheese
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From JR Attamante: Thanks to BeerNexus
for asking me to pinch hit for Chef Soboti.
I'm a huge fan of her work and was honored
to contribute to her column. Cheers!
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
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Just read the recipe twice and go slow.
