Posts Tagged ‘Chili’

6 Nutritious Pairings for the Heart & Plate

Nutritious Pairings for the Heart & Plate: Mushrooms pair perfectly with other nutritious ingredients – or as we like to call them, “shroom-mates”!

For American Heart Month (and the month of love), we’ve paired up with heart-healthy shroom-mates Tomato Wellness, Nourish with Lamb and USA Pulses to bring you delightful dishes for your heart and plate. Now, throw on your apron, chop up some ‘shrooms, and get ready to celebrate the perks of pairing up!

Combine the mighty mushroom (low calorie, fat free and packed with umami) with any one of these other nutrient powerhouses for a powerful pairing:

  • Fruits and vegetables, such as tomatoes, may help reduce your risk of heart disease. Incorporate mushrooms and tomato sauce into recipes like our Blend Lasagna Roll Ups – just add candlelight for the ultimate dinner for two!
  • Lamb provides an excellent source of vitamin B-12, zinc, and the antioxidant, selenium. Nothing says “I love you” like mushrooms stuffed with lamb.
  • Pulses are high in fiber and low in sodium. Cozy up close with this nutritious Mushroom and Green Lentil Soup.

Shroom-mates Recipes

Food Heaven Made Easy_Rice Noodle Green Pea Stir Fry-blog

Rice Noodle Green Pea Stir-Fry
Shiitake mushrooms and whole green peas shine in this veggie-loaded stir fry.

Mushroom-Minstrone-blog

Mushroom Minestrone
This minestrone is spiked with loads of dried herbs, colorful rainbow chard, savory crushed tomatoes and lots of mushrooms.

TraditionalLambStirFry

Lamb Stir-Fry
Switch up your weeknight dinner routine by adding savory and lean lamb to a traditional stir-fry.

Mushroom Rice Lentil Bowl1-blog

Marinated Mushroom Bowls with Lentils
You won’t miss the meat in these bowls. Whip ‘em up for your next Meatless (or Mushroom!) Monday!

Loaded-Potatoes5-blog

Chili Loaded Baked Potatoes
Cut back on salt by adding umami-rich mushrooms and tomatoes to make this potato topping the best ever.

hugh-mushroomburg-201603159704

Cremini-Lamb Burger
Incorporate cholesterol-free mushrooms into ground lamb for a lighter take on a burger.

Chili con Crimini

It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Chili con Crimini by Jackie Newgent

I get giddy this time of year. That’s because I’m an avid football fan. And what food goes best with football? Chili!

I created a super flavorful chili where crimini mushrooms replace ground beef. Since the mushrooms provide heartiness and savoriness, you truly won’t miss the meat. In fact, you’ll likely find it tastier. I do! It’s a vegan recipe so there’s no need to make two kinds of chili for a gathering of family or friends where there are vegetarians and meat eaters. But you can top this chili as you like, such as with shredded Monterey jack cheese. Serve with crusty sourdough bread rolls, too.

One highlight of this recipe is that you can make it in advance and reheat it in a covered stockpot or slow cooker; the flavors will develop further and onions and peppers will become extra softened. Make it for Sunday game day, and enjoy the leftovers as the perfect lunch for a busy work week.

Chili con Crimini

Makes 8 servings: 1 cup each

Ingredients:

  • 1 pound crimini mushrooms
  • 1 tablespoon unrefined peanut oil or extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño pepper, with some seeds, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons aged red wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
  • 1½ tablespoons chili powder
  • 1¼ teaspoons sea salt, or to taste
  • 1 teaspoon ground cinnamon
  • 2 (15-ounce) cans red kidney beans, drained
  • ¼ cup chopped fresh cilantro

Directions:

  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinna­mon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncov­ered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein