First Do No Harm

Meatless Bachelor's Chili

Ingredients

Mushrooms (shitake, mitake, portabella, ABM)
Black Beans (refried, or powder/flakes)
Diced Tomatoes
Onion
Minced Garlic
Sweet Yellow/Orange/Red Pepper (optional)
Celery (chopped) (optional)


Spices (all are optional)

Chili Powder
Black Pepper
Cayenne Pepper
Cumin
Coriander
Oregano
Cinnamon
Celtic Sea Salt

Grated Cheese for serving
Notes

ABM are nearly impossible to find, unless you want to order 15 kilos from Brazil. But any mushroom is good. If they are dry, just rehydrate in water with a bit of Celtic Sea Salt, then chop up when moist.

This is a "bachelor" recipe, in that nothing is measured.

The spices make the chili, but I never measure. So let's put it this way: Lots of Chili Pepper, a good amount of black pepper, a dash (or more) of cayenne pepper. Just a little less cumin than Chili Pepper, half that in coriander, and half that in Oregano. Just a pinch of Cinnamon (in all hot foods, a pinch of Cinnamon). Salt to taste.

Options

Instead of Canned Diced Tomatoes, try dicing up your own fresh tomatoes. Also, a "white" chili is to die for, so add heavy whipping cream. It's fabulous. If you don't want that much fat, try coconut milk and a scoop of Greek yogurt. Very smooth and delicious.

If you are using bean flakes, I've found that a good ratio is 2 cups of water to cup bean flakes.

Heat up water and rehydrate the bean flakes. Or take your refried beans and mash them up and then add enough water to get the consistency you want (soup). Rehydrate your mushrooms (of they're dehydrated) in water and Celtic Sea Salt. Chop up your veggies and add along with the diced tomatoes (or use the creamy option above...yum!) and then spice and cook for just a few minutes (long enough to let everything get acquainted), then sprinkle grated cheese over the top and serve.

You may also use Pinto Beans (my favorite are the organic bean flakes) in this recipe.


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