White Bean & Shredded Mushroom Chili
White beans, onion, garlic, green chilis, shredded white mushrooms, cumin, smoked paprika, veggie broth,
Equipment
- slow cooker
Ingredients
For the shredded mushrooms:
- 16 oz large white button mushrooms sliced into thin strips could also use king oyster mushrooms, shredded
- 1 tsp chicken seasoning salt from Trader Joe's
- 1 tbsp oil
For the rest of the chili:
- 1 white onion diced
- 3 cans white cannelini beans drained and rinsed
- 2 cups frozen corn I use fire roasted
- 4 garlic cloves minced
- 2 cans green chilis
- 1 jalepeno diced use 1/2 to make it less spicy
- 2 cups veggie broth
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt & pepper to taste
- 1/2 cup tahini or cashew or almond butter
- vegan cheese shreds for topping
- cilantro for garnish
- 3 green onion sprigs diced
- tortilla chips for serving
Instructions
- 1. Heat up 1 tbsp oil in a skillet on medium heat. Add the mushroom shreds and chicken seasoning and cook for 5 minutes until soft. Turn off the heat and set aside.
- 2. Add all ingredients up tp tahini to the crock pot and stir. Cook on high for 6 hours or low for 8.
- 3. When its done cooking stir in the 1/2 cup tahini. Top with cheese and put the lid back on for a few minutes so the cheese melts. Top with cilantro and green onion. Serve with chips.
Notes
For the shredded mushrooms- I use the largest white button mushrooms I can find in the store. King oyster mushrooms would be perfect in this recipe but they are harder to find in the grocery stores near me, so I use white button instead. Thinly slice them in one direction, then again the other way so you get thin strips. Use the stem too!
My crockpot is not very powerful so I cook this recipe on high for 6 hours. If you have a newer/ stronger crock pot, then cook on low for 6 hours or high for 4. You'll know its ready when the onions are soft.