Mushroom Chili

I’m excited to share my comforting chili recipe—made with mushrooms instead of the usual beans. As much as I adore beans (hello, Latin girl here!), they’re considered a “filler food” in the Medical Medium books. This makes this mushroom chili recipe perfect for those who want to focus on “brain cell foods” to optimize their healing.

Understanding the difference between “brain cell foods” and “filler foods” can be a critical step to healing, especially when addressing chronic conditions. I’ll share a link to more information down below. 

This mushroom chili is also a breeze to make. Just blend your ingredients, heat them in a saucepan, and—voilà! You have a delicious, comforting chili ideal for cozy nights in. 

Ingredients:

• 3 cups Baby Bella mushrooms, chopped
• 3 garlic cloves
• 4 Roma tomatoes
• 4 tbsp tomato paste
• 1 tsp maple syrup
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/4 tsp ground cayenne (optional, for heat)
• 1 tsp sea salt (optional)

Instructions

1. Place a steaming basket into a pot filled with approximately 1 inch of water. Add the tomatoes to the basket, cover the pot, and steam over medium heat for 15-20 minutes until the tomatoes are tender enough to be easily pierced with a fork.
2. While the tomatoes are steaming, roughly chop the mushrooms and mince the garlic cloves.
3. Once the tomatoes are tender, transfer them to a blender or food processor along with the mushrooms, garlic, tomato paste, maple syrup, cumin, chili powder, sea salt, optional cayenne pepper.Pulse-blend the ingredients until you achieve a chunky chili sauce consistency.
4. Transfer the chili sauce to a saucepan and heat it over medium heat for about 5 minutes, stirring occasionally. Serve and enjoy! 

Serves 2

Learn More:

Read about brain cell foods vs filler foods in this Medical Medium blog entry.

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