alive logo

Green Chili with Portobello Mushrooms


    Green Chili with Portobello Mushrooms

    Traditionally, a green chili is served with pork, but in this recipe, portobello mushrooms provide the meatiness and an additional layer of flavour.


    Tomatillos are little green tomatoes wrapped in a brown paper layer. Take the brown layer off and rinse the tomatillos to remove the stickiness.

    2 medium onions, diced
    2 lbs (1 kg) tomatillos, husked, rinsed, and halved
    3 jalapenos, stemmed, seeded, and finely chopped
    4 garlic cloves, finely chopped or grated
    2 tsp (10 mL) ground cumin
    4 Tbsp (60 mL) extra-virgin olive oil
    8 portobello mushrooms, diced
    1 cup (250 mL) low-sodium chicken stock
    2 cups (500 mL) cooked navy beans
    Juice of 1 lime
    1 large green pepper, cored, seeded, and chopped finely for garnish

    Preheat the oven to 400 F (200 C).

    In large bowl toss onions, tomatillos, jalapenos, garlic, and cumin with 2 Tbsp (30 mL) oil and spread on baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring a few times during roasting.

    Meanwhile, in large skillet, heat remaining oil over medium-high heat and sauté mushrooms until golden on all sides. Reserve.

    Pour tomatillo mixture into Dutch oven and, using potato masher or back of wooden spoon, press down on tomatillos to release juices. It will look thick and soupy. Add chicken stock, beans, lime juice, and mushrooms. Cook over medium heat for 15 minutes or until heated through.

    Serves 8.

    Each serving contains:
    219 calories; 9 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 9 g fibre; 53 mg sodium

    source: "Chili", alive #351, January 2011


    Green Chili with Portobello Mushrooms




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.