I love fall for a lot of reasons, not the least of which is chili. The first leaf falling is when I declare chili season open, and in my house it isn’t over until all the snow’s melted. We eat a lot of chili around here.
I got off to a late start this year. This is my first chili of the season, but at least I got started with a bang. Roasted red peppers, savory portobello mushrooms, a generous handful of old-school chili spices and seasonings – this one’s good. Like, go on and have thirds if you need to good. And with this chili, thirds are not only okay, they’re great. This chili is so healthy a serving might count as a brisk stroll around the house.
For a few months now I’ve been getting gorgeous red peppers for next to nothing at a produce stand that popped up no more than a mile or two from my house. The guy’s name is Charlie and he’s so entirely awesome that when I left a bag of peppers I’d paid for at his stand this weekend, he set them aside until I realized my mistake and went back for them almost three hours later. So I’m rich in peppers these days. Roasting them brings out a subtle, slightly bitter-sweet flavor that’s perfect with chili spice, plus it’s a great way to use ones that are slightly past their prime but still have lots of love to give.
I wish Charlie had portobellos, and that’s not as far-out of an idea as you might think because he often has quite surprising stuff. But so far, no portobellos. I can’t get enough of them. Flavorsome, flavorsome, antioxidant-rich and flavorsome, in nature’s cutest packaging. Here they’re hanging out with their besties, green onions.
There you have it: one fine old-school chili, or as old-school as a vegan quinoa, roasted red pepper and portobello chili can get. Great value, super nutritious, makes a big batch and perfect for chilly fall evenings when nothing’s better than a full bowl of something hot, energizing and delicious.
Eat Healthy Eat Happy
1 hrCook Time
1 hrTotal Time
- 2 c cooked quinoa cooked from 1/2 c dry
- 2 red peppers
- 2 Tbs olive oil
- 1 1/2 Tbs chili powder
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 2 14.5 oz. cans diced salt free tomatoes
- 1/2 tsp salt
- 3 c black beans cooked from 1 c dried, or 2 cans, rinsed and drained
- 1 tsp olive oil
- 5 green onions
- 2 c chopped portobello mushrooms
- Heat the oven to 400. Roast the peppers on a foil lined cookie sheet for about 30 minutes. Use tongs to turn them over every ten minutes, so at least three sides get lightly charred. Prepare the quinoa according to package directions.
- Combine 2 Tbs oil and the spice and seasonings in a large nonstick pot. Turn the heat to the lowest setting and stir the spices around occasionally. Remove the stems and seeds from the peppers and put them in a food processor along with one can of diced tomatoes. Process until it's as smooth as you like. Stir the tomato-pepper blend into the oil and spice, then add the second can of diced tomatoes, quinoa and black beans. Turn heat to medium low and simmer, stirring occasionally.
- Combine the mushrooms, onions and 1 tsp oil in a saute pan. Cook over medium heat 5-7 minutes, or until the mushrooms are sweating and the onions start to caramelize. Stir into the chili. Keep the chili lidded on low heat until you're ready to serve.
This recipe is vegan and gluten free friendly.
Per 211g serving: 302 calories (65 calories from fat); 7.2g fat (11%)(0g trans); 0mg cholesterol (0%); 185mg sodium (8%); 43.8g carbohydrates (15%); 7.6g fiber (30%); 12.0g protein; Vitamin A 17%; Calcium 5%; Vitamin C 35%; Iron 69%; Potassium 21%