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.

Marlisa is president of Total Wellness Inc., for more than 20 years specializing in personal development, nutrition/culinary programs, corporate wellness, gastrointestinal disorders, celiac disease, d...