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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.