Edit ModuleShow Tags

Lentil Mushroom Chili with Optional Ground Beef Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


Whether you have a party, potluck or chili cook-off coming up, a warming pot of chili is a welcome contribution. It’s always great to whip up a pot of chili over the weekend and have meals for the week ahead, too. You know your own family’s special food needs, of course, but when bringing a dish to an event, you never know how many vegetarians may be in the group or if some folks need gluten-free options. In this chili, you can satisfy both meat lovers and vegetarians, and there is also a variation to make it gluten free.

Mushrooms are the meat of the vegetable world, especially when minced and sautéed with a touch of soy sauce, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. So the chili gets a little meaty boost from mushrooms. As a twist, this recipe includes lentils, which cook more quickly than most dry beans and are an economical source of protein and healthy fiber. To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce. For those who enjoy meat in their chili, an individual can add cooked ground beef to their serving. Hopefully everyone will be warmed and happy.


Lentil Mushroom Chili with Optional Ground Beef

Makes 8 servings

1 cup brown or green lentils
2 medium carrots, chopped
4 cups water or vegetable stock
1 bay leaf
1 tablespoon canola oil
1 small onion, chopped
8 ounces mushrooms, finely chopped
3 cloves minced garlic
1 teaspoon soy sauce (or gluten-free tamari)
1 large green bell pepper, chopped
1 (14-ounce) can fire-roasted crushed tomatoes
2 tablespoons chili powder
4 tablespoons tomato paste
1 tablespoon cumin
1 tablespoon oregano
½ teaspoon salt, plus more to taste
2 ounces ground beef per person
ground pepper, to taste


1. In a 4-quart pot, bring lentils, carrots, water or stock, and bay leaf to a boil. Cover, reduce to a simmer, and cook 45 minutes.

2. Heat oil in a large skillet on medium-high heat. Add onions and mushrooms; cook and stir until mushrooms are browned and shrunken, about 5 minutes. The pan should be dry. Add garlic and soy sauce and cook until pan is dry again. Set aside.

3. Test lentils; they should be falling-apart tender. Add green pepper, tomatoes, chili powder, tomato paste, cumin, oregano and salt. Simmer 10 minutes to blend flavors. Stir in reserved mushroom sauté and simmer until heated through.

4. In a sauté pan, heat beef over high heat and break up with a spatula while stirring. Add salt and pepper to taste. Stir beef into each meat eater’s bowl as chili is served.


Nutrition Info
• Lentil Mushroom Chili (per serving): CALORIES 144 (24 From Fat); FAT 3g (Sat. 0g); CHOL 0mg; SODIUM 446mg; CARB 24g; FIBER 7g; PROTEIN 9g
• With Optional Ground Beef (per serving): CALORIES 237 (74 From Fat); FAT 8g (Sat. 2g); CHOL 36mg; SODIUM 471mg; CARB 24g; FIBER 7g; PROTEIN 19g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

3 Hot Twin Cities Lunches

Here are the great deals and meals you can get by visiting Surly, Campus Cafe, and the Naughty Greek for lunch

Cinnamon Popcorn Crunch Recipe

Whip up this sweet and salty snack for game-day get-togethers or cozy movie nights

Tacos & Tequila After Dark

Kick off your Super Bowl celebrations with Minnesota Monthly. Dance the night away at our exclusive, first annual Tacos & Tequila After Dark event on Jan. 31 from 9 p.m. to the stroke of midnight.

Posole with Chorizo, Pepitas and Cotija Recipe

Spice up your day with comforting, hearty South-of-the-Border inspired soup

3 Things to Eat This Week: Jan. 10–14

Banana cake with peanut butter frosting, plus two more things to eat, recommended by food critic Joy Summers

Roasted Vegetable Ratatouille Recipe

A healthy, flavorful vegetable stew is made even easier in your slow cooker

35 Bucks for a Cocktail. Is It Worth It?

A NE Minneapolis speakeasy experience with a premium cocktail. But should you pay $35?

Mediterranean White Bean Hummus Recipe

A different savory dip for veggies, crackers or bread will be a welcome change of pace in this season of sweets

Best Restaurants of 2017

Food critic Jason DeRusha picks the best new and current restaurants in the Twin Cities Minneapolis and St. Paul and suburbs
Edit ModuleShow Tags
Edit ModuleShow Tags