Homestyle Chili With Mushrooms ~ Healthy & Hearty
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Homestyle Chili With Mushrooms is a staple at our house. I should say chili in general is a staple at our house; we aren’t too picky when it comes to chili. That would explain why I have so many different recipes and versions of chili.
It’s fun to try new foods and recipes to change things up and keep meals interesting. I sure was surprised when I tried my son’s idea to add some fresh sliced mushrooms to my original recipe. Both my husband and I were pretty confident we wouldn’t like this addition of mushrooms in our chili. We were so wrong!
Now I am hoping to encourage you to try this combination…it’s amazing. And considering mushrooms have a positive effect on health, it’s a win-win!
Health Benefits Of Mushrooms:
- Great source of fiber and protein
- Provide vitamins, B, and D, and the minerals selenium, potassium, and copper
- Immune-boosting
- Provide antioxidants
- Anti-inflammatory
To Make Homestyle Chili with Mushrooms You Will Need:
- Lean ground beef (or ground turkey)
- White or yellow onion
- Minced garlic
- Chili powder
- Cumin
- Cayenne pepper
- Salt
- Pepper
- Pinto beans
- Dark red kidney beans
- Red beans
- Canned tomatoes ~ Or puree your own homegrown tomatoes as I do to equal the same amount. For me, it’s about 1 full, gallon size freezer bag of frozen tomatoes, defrosted and pureed. (skin and all in the Vitamix)
- Tomato sauce
- Water
- Fresh mushrooms
* leave out mushrooms for yeast-free diets.
Serve with a side of cornbread, or try my husband’s favorite, Corny Corn Bread.
This is a delicious cornbread recipe I’ve been using for over 20 years.
Preheat oven to 400. Spray a 9″ x 9″ square pan with a non-stick cooking spray.
Combine dry ingredients in a medium-size mixing bowl. Mix well.
In a small bowl combine oil, egg or egg replacer, and milk or milk replacer in a small bowl. Mix well.
Fold in corn. If corn is frozen, microwave it for about 2-3 minutes.
Pour batter into prepared pan and bake for 25 minutes or until the center is done. Test by sticking a butter knife into the center of the bread, it should come out clean.
Enjoy! And remember…you can always freeze leftovers for another meal during a busy week.
Homestyle Chili with Mushrooms
Ingredients
- 2 lbs lean ground beef ~ or ground turkey
- 1 Lg
white or yellow onion
~ finely chopped - 1-2 Tbsp
minced garlic
- 2 Tbsp
chili powder
- 1 tsp cumin
- 1 tsp
cayenne pepper
- 1 tsp salt
- 1/4 - 1/2 tsp
pepper
- 1 15-oz can pinto beans ~ drained and rinsed
- 1 15-oz can dark red kidney beans ~ drained and rinsed
- 2 15-oz cans
red beans
~ drained and rinsed - 1 Lg can tomatoes ~ pureed Or puree your own homegrown tomatoes as I do to equal the same amount. For me, it's about 1 full, gallon size freezer bag of frozen tomatoes, defrosted and pureed. (skin and all in the Vitamix)
- 1 15-oz can
tomato sauce
- 1 cup water
- 3-4 cups
fresh sliced mushrooms
~ leave out for yeast-free diets
Instructions
- In a large kettle brown meat.
- Drain meat and return to kettle. Add chopped onion to cooked meat and sauté for about 3 minutes.
- Add sliced mushrooms along with all the spices and continue to sauté a few more minutes.
- Add beans, pureed tomatoes, tomato sauce, and water. Bring to a boil. Simmer 30 - 40 minutes stirring occasionally.
Notes
* leave out mushrooms for yeast-free diets.
*optional - leave out tomato sauce and water for a thicker chili.
