Mushroom Veggie Chili (very mild)

Chris does not like spicy food and he helped me make this (hooray for my sous chef!), and so we made this batch mild enough for him to eat it. Next time I think I would add more chili pepper or jalapeno or something. I really love it. The flavors are great and it feels filling. I bring it for lunch at work with a salad or raw veggies. Yum!

As for the spices, I didn’t measure, just kind of added more as it needed it. I kept tasting it to see how it was while cooking. I used a lot of paprika especially.


Unfortunately all of these vegan dishes are in my take-away containers, ready for work and the freezer! Not pretty, but it works.

2 onions (1 red 1 yellow, just what was on hand), diced

2 tbsp vegetable broth

2 red bell peppers, diced

mushrooms (I used two 10 oz containers of cremini, and 1 container of shiitake), chopped

2 cans red kidney beans, rinsed

2 cans No Salt Added stewed tomatoes with celery, green peppers, and onions (we used DelMonte)


cayenne pepper

onion powder

garlic powder

1/2 bunch fresh scallions, chopped

Saute onions in veggie broth until translucent, 5-10 min. Add spices. Add peppers and cook until soft another 5-10 min. Add stewed tomatoes and mash, cook another 5 minutes. Add beans and simmer until it thickens and liquid cooks down by half, about 30-40 minutes, tasting as it cooks to check to see how much more spice you need.

Once it’s thick and yummy looking, add scallions and serve. Makes 5 pints. Stores well in the fridge or freezer.


Slow Cooker White Chicken Chili (Soup?)

Second experiment was a recipe that came with the slow cooker… White Chicken Chili. It turned out more like white chicken chili SOUP, but it made a great soup! The salsa verde made it a bit hot (too hot for Chris), but Nanny and I liked it. I’m still waiting to hear if Dan liked it.

Soaking the beans overnight is a bit of a pain as that brings the total prep/cooking time to 16 hours, but it’s really not hard. The weird thing is sauteeing onions and garlic at 6am.  🙂 

The pain is that this recipe has to cook on HIGH for 3 hours and then set to simmer for 4 hours more. Luckily I can stop home during lunch to switch it, but it may be tough for people who can’t get home from work at lunch time.


½ pound white beans
cooking spray
1 tablespoon good quality olive oil
1½ cups chopped onions
1 tablespoon chopped garlic
4 cups chicken stock, nonfat, low-sodium
1 pound chicken breast meat, cut into 1-inch cubes
½ cup prepared salsa verde (from a jar)
1½ teaspoons ground cumin
1 teaspoon oregano
¾ teaspoon coriander [I didn’t have this but I used dried cilantro instead]
½–¾ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
1½ jalapeño peppers, cored, seeded and minced (optional)
1 cup cut white or yellow corn (thawed if frozen)
8 lime wedges


Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (4 cups of water for 1/2 lb of beans).  Drain and rinse.
Lightly coat the interior of the ceramic pot of the Slow Cooker with cooking spray. Heat oil in a 10-inch skillet over medium heat. Add onions and garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High, once slow cooker switches to Warm, set timer for 4 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed.
One half hour before serving, turn heat to High; stir in corn. 
Serve with wedge of lime [It tastes great if you squeeze a little fresh lime juice into it!]

Makes 8 cups