Tempeh, Mushroom, and Sweet Onion Chili
Dried porcini mushrooms
Uncooked vidalia onion(s)
2 medium, or other large sweet onions, chopped
1 medium, seeded and chopped
2 medium clove(s), chopped
Dried shiitake mushroom(s)
¾ pound(s), fresh, stems discarded, caps sliced
8 oz, crumbled
14 oz, whole, peeled, broken up
Fat free vegetable broth
Canned cannellini beans
15½ oz, rinsed and drained
Reduced-fat shredded Monterey Jack cheese
½ cup(s), chopped
- Combine the dried mushrooms with enough boiling water to cover by about 2 inches in a small bowl. Let stand 15 minutes, then drain (reserving 1 cup of the liquid) and coarsely chop the mushrooms.
- Meanwhile, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until golden, about 8 minutes. Stir in the chili powder, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute. Add the shiitake mushrooms and cook, stirring occasionally, until tender, about 8 minutes.
- Stir the tempeh, tomatoes, broth, the reconstituted dried mushrooms, and their reserved liquid into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the mixture thickens slightly, about 45 minutes. Yields 1 1⁄2 cups chili and 1 tablespoon cheese per serving.