The BEST Beanless Chili
For those who wish to avoid legumes, you will LOVE this recipe! T
Those that can eat beans can add them after you take your portion out.
INGREDIENTS:
2 cups of water
10 ounces of chopped onions (about 3 cups)
8 cloves garlic, minced or pressed through a garlic press
2 pounds of mushrooms, sliced (I just use 3 – 10-ounce bags of pre-sliced mushrooms from Trader Joe’s)
2 – 14.5-ounce cans Muir Glen Salt-Free Fire Roasted Tomatoes
One pound frozen corn, defrosted
1 Tablespoon ground cumin
1 Tablespoon dried oregano
1 Tablespoon SMOKED paprika (different than regular paprika)
1⁄2 teaspoon chipotle powder
PREPARATION:
Place all ingredients in an electric pressure cooker and cook on high pressure for 5 minutes. Release the pressure and enjoy! Sprinkle with chopped scallions and Enlightened Faux Parmesan. If you like, you can use the sauté́ function and sauté́ the onion, garlic, and mushrooms first.
ENLIGHTENED FAUX PARMESAN
This is delicious over steamed veggies. I especially love it over broccoli or cauliflower. The Faux Parmesan from my book, Unprocessed, was made from a cup of walnuts, and while delicious, was very high in fat. Using oats instead of nuts makes this low-fat topping delicious and economical. Be sure to keep some on hand to sprinkle over soups and chili.
INGREDIENTS:
1 cup of gluten-free oats
1 cup of nutritional yeast
1 Tablespoon of Benson’s Table Tasty (or your favorite salt-free seasoning)
PREPARATION:
Place all ingredients in a blender or food processor fitted with the “S” blade and process into a powder. Store in the refrigerator.
CHEF’S NOTE:
This is delicious over a baked Yukon Gold potato or brown rice.
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Chef AJ