In a Dutch Oven
Mixed Mushroom–Tempeh Chili
1 (3.5-ounce) package dried porcini mushrooms
1 cup boiling water
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 pound mixed mushrooms, sliced (remove stems if using shiitakes)
1 (8-ounce) package tempeh, crumbled
1 (14-ounce) can diced fire-roasted tomatoes
2 cups reduced-sodium vegetable broth
1 (15½-ounce) can black beans, rinsed and drained
6 tablespoons shredded reduced-fat Cheddar cheese
⅓ cup chopped red onion
1 Combine dried mushrooms and water in small bowl. Let stand until mushrooms are softened, about 10 minutes. Transfer mushrooms and liquid to sieve set over medium bowl. Reserve 1 cup of liquid. Rinse mushrooms to remove any grit; chop mushrooms.
2 Heat oil in medium Dutch oven over medium heat. Add chopped onion, bell pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Add fresh mushrooms and cook, stirring, until mushrooms release their liquid and it is evaporated, about 8 minutes.
3 Add tempeh, tomatoes, broth, rehydrated mushrooms, and reserved mushroom liquid to Dutch oven; bring to boil. Reduce heat and simmer, covered, until flavors are blended and mixture is slightly thickened, about 45 minutes. Add beans and cook until heated through, about 3 minutes longer. Divide chili evenly among 6 bowls. Serve sprinkled with Cheddar and red onion.
PER SERVING (1½ cups chili and 1 tablespoon cheese): 358 Cal, 9 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 536 mg Sod, 48 g Carb, 15 g Sugar, 13 g Fib, 23 g Prot, 204 mg Calc.