Mushroom Chili

Cook Time 25

Servings 2 Serving

Calories 540 kcal

2 cups (388g) Yellow Onion, chopped - About 2 ½ large yellow onion
2 (6g) Garlic Cloves, minced - About ⅓ of a bulb
4 cups (384g) Mushrooms, sliced - About 1 ⅓ of a 10-oz package or 1 full 384g container
1 cup (221g) Vegetable Broth, low-sodium - About ⅙ of a 32-oz carton
2 cups (360g) Tomato, diced - About 2 large tomatoes
2 cups (344g) Black Beans, cooked - About 1 ½ cups from a drained 15-oz can
2 tsps (4g) Cumin, ground - Available in spice jars
2 tsps (2g) Oregano, dried - Available in spice jars
2 tsps (4g) Smoked Paprika - Available in spice jars
2 tsps (10g) Hot Sauce (Chipotle or Sriracha) - Available in 5-oz bottles
2 cups (328g) Corn, frozen or cooked - About 1 ⅓ cups from a 15-oz can, or 2/3 of a 16-oz bag of frozen corn

Warm a large pot over medium heat.
While the pot warms, chop onion, garlic, and mushrooms.
Put a small amount of vegetable broth into the pot, then add in the onion and the garlic.
Sauté the onions until they are translucent and the garlic is fragrant then, add the mushrooms, tomatoes, black beans, cumin, oregano, smoked paprika, and chipotle hot sauce.
Bring the chili to a simmer over medium-high heat, cover, and cook for 40 minutes.
Stir the corn into the chili, then serve over sweet potatoes, regular potatoes, or rice.

How to Eat the Chili: If you want to serve this chili over sweet potatoes, regular potatoes, or rice, don't forget to prepare them beforehand! Sweet potatoes and rice can be easily batch prepped and reheated easily.

Calories: 540kcalCarbohydrates: 107gProtein: 28.5gFat: 5.2gFiber: 31.3g