By Linda Gassenheimer
From Tribune News Service

Savor this light, “meaty” mushroom chili made without any meat. It’s a quick vegetarian dinner. I added smoked paprika to mushrooms, pinto beans and crushed tomatoes to create a smokey flavor. For easy preparation, buy sliced mushrooms; any type will do. This chili keeps well. You can double the recipe and have it ready for another meal. The heat of the chili is up to you. Add 1/2 tablespoon more of the chili powder if you like it really hot.

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Shopping List

To buy: 1 green bell pepper, 1 bunch fresh cilantro, 1 pound sliced portobello mushrooms, 1 can reduced-sodium pinto beans (to make 2 cup), 1 can no-salt added crushed tomatoes (to make 2 cups), 1 jar minced garlic, 1 bottle chili powder, 1 bottle ground cumin, 1 bottle smoked paprika and 1 carton reduced-fat sour cream.

Staples: olive oil, onion, salt and black peppercorns.

Recipe by Linda Gassenheimer

Directions

For Garnish

Directions

Heat oil in a large nonstick skillet over medium high heat. Add the onion and green bell pepper. Saute 3 minutes, stirring occasionally. Add the garlic and mushrooms. Saute 3 minutes. Add the beans, crushed tomatoes, chili powder, ground cumin and smoked paprika. Stir to combine ingredients. Bring to a simmer, cover with a lid and cook 15 minutes. Taste and add salt and pepper and more chili powder or cumin as needed. Divide chili between two large bowls. Top each with sour cream and cilantro leaves.

Yield 2 servings.

Per serving: 485 calories (33% from fat),17.8 g fat (6.1 g saturated, 6.1 g monounsaturated), 17 mg cholesterol, 24.3 g protein, 67.7 g carbohydrates, 21 g fiber, 331 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2023 Tribune Content Agency, LLC