It’s cold outside and I am in the mood for some warm comfort food. I have been craving mushrooms lately, which is odd because until a few years ago didn’t care for them. Going through what was on hand as I didn’t want to go out in the snow to the store and I came up with this White Bean Mushroom Chili. It is great alone with a salad on the side or served with rice, or noodles.
White Bean Mushroom Chili
Makes 4-6 servings
1-2 TBSP extra virgin olive oil
2 large cloves of garlic
1 medium-large yellow onion, finely diced
24 oz sliced baby bella mushrooms
2 TBSP corn starch
32 oz organic vegetable broth
2- 15oz cans of white beans, drained and rinsed
2 c organic white corn
sea salt and pepper, to taste
Optional brown rice or noodles
Heat a large pot to medium heat. Add olive oil, chopped onions, and grate in garlic, saute. Add mushrooms and continue to saute until tender and cooked down. In a bowl or glass mix together corn starch and 1 cup of the vegetable broth. Add remaining broth to the mushroom mixture and bring to a boil. Once boiling add in corn starch broth mixture, reduce heat, and stir. Add beans and corn and cook, simmer, until heated through and cooked down a little. Season with salt and pepper. If serving with rice or noodles cook them in another pot per directions. Serve chili alone or with rice or noodles. Add additional seasonings of choice, I added a little spice to mine. Enjoy!