Rachel Ray's Autumn Harvest Chili (Modified)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
227g Cremini Mushrooms2 tbsp. Olive Oil1 Med. Onion2 Cloves Garlic1 Med. Red Bell Pepper2 Small ZucchiniQuarter Handful Oregano (dried or fresh)Half Handful (Smoked) PaprikaHandful Chili Powder285g Frozen or Fresh Corn Kernels (just over 1 cup)1 540ml Can Black Beans3 tbsp. Tomato Paste1 tbsp. Honey250ml Beer (preferably a Dunkel Brau, but any beer will do)2 c. Vegetable Stock
Makes 6 Servings, 1 cup each.
1. Quarter Mushrooms
2. Put a dutch oven, or deep soup pot, over medium-high heat.
3. Drizzle olive oil on the base of the dutch oven.
4. Toss mushrooms in the dutch oven and allow to cook, uncovered, for about five minutes, stirring occasionally in order to brown the mushrooms.
5. In the mean time, chop the onion, mince the garlic, chop the bell pepper, and chop the zucchini. Try and make all the pieces (except the garlic) the same size.
6. Once the mushrooms have been on for about 5 minutes, add the other vegetables from Step 5, above, and cook for about 10 minutes or until soft but not mushy.
7. Add the oregano, paprika, and chili powder, and stir vegetables to coat.
8. Add the corn, black beans, and tomato paste, stir to incorporate.
9. Add honey, beer, and stock, stir well.
10. Bring to a boil and then simmer until ready to serve. If serving immediately at least bring it to boil.
Servings will be somewhat "soupy" (lots of liquid), the longer you simmer it uncovered the less "soupy" it will be.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.
1. Quarter Mushrooms
2. Put a dutch oven, or deep soup pot, over medium-high heat.
3. Drizzle olive oil on the base of the dutch oven.
4. Toss mushrooms in the dutch oven and allow to cook, uncovered, for about five minutes, stirring occasionally in order to brown the mushrooms.
5. In the mean time, chop the onion, mince the garlic, chop the bell pepper, and chop the zucchini. Try and make all the pieces (except the garlic) the same size.
6. Once the mushrooms have been on for about 5 minutes, add the other vegetables from Step 5, above, and cook for about 10 minutes or until soft but not mushy.
7. Add the oregano, paprika, and chili powder, and stir vegetables to coat.
8. Add the corn, black beans, and tomato paste, stir to incorporate.
9. Add honey, beer, and stock, stir well.
10. Bring to a boil and then simmer until ready to serve. If serving immediately at least bring it to boil.
Servings will be somewhat "soupy" (lots of liquid), the longer you simmer it uncovered the less "soupy" it will be.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.
Nutritional Info Amount Per Serving
- Calories: 197.3
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 323.6 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 6.7 g
- Protein: 8.1 g
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