Mushroom No Fat Chili Recipes

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MEATY MUSHROOM CHILI



Meaty Mushroom Chili image

Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 can (46 ounces) V8 juice
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
Optional: Sour cream and thinly sliced green onions

Steps:

  • In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI



Vegan Mushroom Chili - Ultimate Vegan Chili image

This Mushroom Chili Recipe is the ultimate vegan chili you'll ever need! Hearty mushrooms make a wonderful substitution for ground beef. With an easy secret step to give this chili the perfect texture, it's extremely flavorful and great for cozy fall and winter dinners.

Provided by Iryna

Categories     Soup

Time 55m

Number Of Ingredients 20

18 ounces portobello or button mushrooms
3 tbsp olive oil or vegetable broth
1/2 large onion (finely minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
4 cloves garlic (finely minced)
1 (14-oz) can diced tomatoes
1 (15-oz) can kidney beans (rinsed and drained)
1/2 (3-oz) can tomato paste
3 1/2 cups vegetable broth
1 tbsp chili powder
1/4 tsp cayenne pepper ( or more to taste)
1 tsp smoked paprika
1 tsp oregano
1/2 tsp ground cumin
1 tsp maple syrup
1/2 tsp salt
avocado
vegan sour cream
vegan mozzarella

Steps:

  • Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
  • In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
  • To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
  • Dilute tomato paste with 1 cup of vegetable broth and add to pot.
  • Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
  • Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
  • Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.

Nutrition Facts : Calories 251 kcal, Protein 9.5 g, Carbohydrate 21 g, Fat 12 g, Fiber 9 g, SaturatedFat 2 g, Sodium 351 mg, Sugar 11 g, ServingSize 1 serving

MEATLESS MUSHROOM & BLACK BEAN CHILI



Meatless Mushroom & Black Bean Chili image

This bold-flavored chili is so loaded with beans and spices that I bet no one notices the missing meat. I like to serve it with crackers, tortilla chips, cornbread or grilled cheese sandwiches. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 21

2 tablespoons olive oil
1 pound portobello mushrooms, coarsely chopped
2 medium onions, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 tablespoons brown sugar
2 tablespoons chili powder
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 can (6 ounces) tomato paste
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 cups mushroom or vegetable broth
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized., Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 836mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 10g fiber), Protein 14g protein.

PORTOBELLO MUSHROOM CHILI



Portobello Mushroom Chili image

This is a very hearty and tasty chili.

Provided by GOURMETGUY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
¼ teaspoon ground cayenne pepper
1 ½ pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
  • Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g

NO FAT TURKEY CHILI - A LA DAVE



No Fat Turkey Chili - a La Dave image

This is a very versatile chili recipe that also tastes great! They key is the ground turkey breast, which has almost no fat (1 gm per serving vs. 12 gm for most store-bought regular ground turkey). You can easily lower the heat by removing the seeds and pith (white stuff) from some or all of the peppers. If you want to make it Vegetarian, you can remove the turkey and substitute cubed Tofu (or not) and use vegetable broth instead of chicken broth. You can also use the dry ingredients by themselves as a nice chili powder for other recipes.

Provided by David Bishop

Categories     Turkey Breasts

Time 4h45m

Yield 32 serving(s)

Number Of Ingredients 22

2 1/2 lbs ground turkey breast
2 (19 ounce) cans red kidney beans, drained
1 (19 ounce) can white kidney beans, drained
1 (12 ounce) can black beans, drained
3 chili peppers, finely chopped
4 habanero peppers, finely chopped
3 onions, chopped
5 garlic cloves, chopped
16 ounces tomatoes, crushed
3 (6 ounce) cans tomato paste
1 (16 ounce) bottle Guinness stout
16 ounces coffee
1 (14 1/2 ounce) can chicken broth
4 teaspoons canola oil
1 tablespoon cayenne pepper
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon coriander seed, finely ground
5 teaspoons cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon salt
1/3 cup dark brown sugar, packed

Steps:

  • Mix dry ingredients (cayenne, cocoa, coriander, cumin, paprika, oregano, and salt) and put aside.
  • Brown turkey breast in a skillet and set aside.
  • Heat canola oil in a large pot until almost smoking.
  • Cook onions and garlic in oil until caramelized.
  • Add turkey to pot.
  • Add wet ingredients (tomatoes, tomato paste, Guinness, coffee, and chicken broth) and bring to a slow boil.
  • Add dry ingredients and brown sugar.
  • Add 1 can red kidney beans, 1 can black beans, chili peppers, and Habenaro peppers.
  • Lower heat and simmer (covered) for 2 hours, stirring gently every half-hour.
  • Add 1 can red kidney beans and 1 can white kidney beans.
  • Simmer (covered) for another 2 hours, stirring gently every half-hour.

Nutrition Facts : Calories 224.5, Fat 1.6, SaturatedFat 0.3, Cholesterol 22, Sodium 466.1, Carbohydrate 26.6, Fiber 5.6, Sugar 6, Protein 15.6

MUSHROOM NO FAT CHILI



Mushroom No Fat Chili image

When I tasted this OH MY...its wonderful. Four of us ate all of it in one sitting and are having it again very soon.

Provided by Dancer

Categories     Soy/Tofu

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
10 ounces white mushrooms, chopped
2 ounces beef bouillon
8 ounces tofu
2 large portabella mushrooms, coarsely chopped
32 ounces red kidney beans
4 lbs canned tomatoes
1 can tomato paste
2 tablespoons chili powder
1 teaspoon oregano
2 bay leaves
1/4 teaspoon cumin
1 teaspoon salt

Steps:

  • In a dutch oven, brown the onion, garlic and white mushrooms in the olive oil at medium heat 10 minutes.
  • Add the beef bouillon to the tofu, and mix in with a fork.
  • Add to the onion and mushrooms, along with the portabella mushroom.
  • Continue heating another 10 minutes.
  • Then add the kidney beans, tomatoes and tomato paste, and spices.
  • Keep on medium heat for 1 hour.
  • The chili may be optionally garnished with Enoki mushrooms, and finely sliced red and green peppers.

Nutrition Facts : Calories 305.7, Fat 9.3, SaturatedFat 1.3, Sodium 813.4, Carbohydrate 44.4, Fiber 13, Sugar 10.7, Protein 16.8

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