This is a good one! The natural sweetness of carrots and juicy mushrooms add so much flavor, you won’t miss the fat or salt. This was a wonderful chili to make this winter when it is so easy to put on weight because I’m trapped indoors.
1/4 cup water
1 cup of chopped onion
1 large carrot, chopped (about 1.5 cups)
2 cups cooked, rinsed, drained red beans — I used kidney beans, you could use chili beans, adzuki, pinto, or a mix.
1.5 cups chopped button mushrooms
1 15 ounce can tomato sauce
1 teaspoon smoked or regular paprika
1/2 teaspoon chili powder
1 teaspoon cumin
In a large pot over medium heat, braise onions and carrot in 1/4 cup of water. Add mushrooms and stir as water evaporates. Make a well in the center of the mushroom/carrot/onion mixture and add spices, they will saute a little and release their fragrance. For people who live in the US, you can also use any generic brand of taco seasoning instead of the spices. Add drained beans and tomato sauce, stir well until heated through.
What’s that grain? you might ask. It’s millet. To be featured in a future Daily Vegan Lunch.