CHEF

Chef AJ

Mushroom Chili

This recipe is by Chef AJ, adapted from a delicious recipe by Jocelyn Graef author of “The Low-fat Herbivore”

1 large
yellow onion
8 cloves
garlic
2 pounds
mushrooms
2-14.5 oz. cans
salt-free fire roasted tomatoes
1-15 oz. can
salt-free kidney beans
1-15 oz. can
salt-free black beans
1-15 oz. can
salt-free pinto beans
1 pound
frozen corn
1 tsp
red pepper flakes
1 tsp
dry mustard
1/2 tsp
oregano
1/2 tsp
thyme

Chef’s Note: One can of beans is approximately 1 and ½ cups. This is delicious over a baked Yukon Gold potato or brown rice.

  1. Place all ingredients except for the corn in an electric pressure cooker and cook on high for 6 minutes.

  2. Release pressure and stir in corn until heated through.

  3. Sprinkle with faux parmesan and chopped parsley if desired.

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