Meaty Portobello Chili with Cold-Oven Sweet Potato Fries (Vegan, Paleo)

portobello chili1547Mushrooms have a number of health benefits please continue reading to learn a few.

Mushroom health facts

One of your 5 a day

  • Mushrooms are a natural  source of vitamins and minerals and an 80g serving (around four large closed cup mushrooms) counts as one of your 5 a day

Skin and bones

  • Mushrooms are a natural source of B vitamins and minerals, including B5 which works in the body to help release energy from the food we eat
  • Mushrooms are naturally low in calories and fat
  • Mushrooms are a natural source of folic acid

Meaty Portobello Chili with Cold-Oven Sweet Potato Fries (Vegan, Paleo)

1 tablespoon coconut oil
2 cups onion (about 2 medium)
2 teaspoons ancho chili powder
2 teaspoons smoked paprika
2 teaspoons granulated garlic
2 teaspoons Kosher salt
2 teaspoons cracked black pepper
1 teaspoons cumin
1 1/2 cups diced bell peppers (about 2 medium)
8 cups cubed portobello (about 6 medium)
1 large can fire-roasted crushed tomato
1 tablespoon dried, crumbled porcini
1/2 cup vegetable broth
2 tablespoons sherry vinegar
Cold Oven Sweet Potato Fries (recipe follows)
Sliced avocado to garnish

In a large soup pot or dutch oven over medium heat, melt the coconut oil and add the onion. Take your time with this step. You want to cook the onion for 15 minutes or so stirring occasionally until they are nice and brown. This is where much of the flavor comes from. Add the ancho, paprika, garlic, salt, pepper, and cumin and cook for another 5 minutes or until a nice fond, the brown layer stuck to the bottom of the pot, has formed. 

Add in the peppers, portobellos, tomatoes, crumbled porcini, broth, and vinegar. Using a wooden spoon, scrape up the fond from the bottom of the pot and stir it in. Bring pot to a low boil and then reduce to the lowest heat. Cover and cook for one hour. 

Serve over Cold-Oven Sweet Potato Fries and garnish with sliced avocado and anything else you’d like. (Serves 6 to 8 as a main course.)

Cold-Oven Sweet Potato Fries

2 large sweet potatoes (peeled and cut into 1/4-inch batons)
2 teaspoons olive oil
Kosher salt and cracked black pepper (to taste)

In a large bowl, toss the sweet potatoes with the olive oil, salt, and pepper. Spread the potatoes out in a single layer on a parchment-lined baking sheet. Place into a cold oven and set the temperature to 415 degrees. Check them in 15 minutes or so. They should be golden and ready in 20-25 minutes. (Makes 2 servings, so you’ll have to make several batches if you’re serving lots of people.)

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