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.

Place all ingredients except for the corn in an electric pressure cooker and cook on high for 6 minutes.
Release pressure and stir in corn until heated through.
Sprinkle with faux parmesan and chopped parsley if desired.

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