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Cremini Chili

Cremini Chili

When I made a batch of this Cremini Chili for the freezer, little did I know how glad I’d be to have a few meals on hand during the Covid19 pandemic CRAZINESS! Having just placed another grocery delivery order (bless you, Instacart!) I’m getting geared up to stock the freezer with lots of my other freeze-able favorites.

Just because we’re quarantined, doesn’t mean we can’t eat healthy – and enjoy it! This Cremini Chili is from my current favorite cookbook, Food: What the Heck Should I COOK? 

Packed with delicious sautéed vegetables, the cremini (portobello) mushrooms can be doubled to make a meat-free version. The batch I’m making tonight includes grass-fed beef, but this is delicious either way. You can scroll right to the recipe if you want – but I need to rave about this cookbook! (For which I am not being compensated in any way). 

A couple of years ago, I was looking forward to the results of one of those “bod pod”/BMI tests I took at the place where I was strength training. I had been following their workout and eating plan faithfully for six months, and was excited to see my results. I knew I had gained strength, and eaten even healthier than they recommended. When the results came back, I was disappointed. Nothing had changed… I was still a “skinny fat person” – with high cholesterol. 

A friend introduced me to a book titled “Food: What the Heck Should I Eat?” by Dr. Mark Hyman. He’s the Head of Strategy and Innovation for the Cleveland Clinic Center for Functional Medicine, can be heard on a number of podcasts (my favorite is The Doctor’s Farmacy), and has written a bunch of books. In this one, he cuts through boatloads of conflicting and confusing research about the food we eat, and helps simplify and make sense of it. I devoured the book – and just making a few tweaks in what I eat has made a huge difference in how I feel. 

Recenty, he released the companion cookbook. The day it arrived, I sat down with a tasty beverage and read it cover-to-cover. The recipes sounded so good, I was excited to try almost all of them. So far, I’ve made over a dozen, and every one of them is a keeper – including his Go-To Cremini Chili.

I marked “a few” recipes in “Food: What the Heck Should I COOK” that I wanted to try…

Since I don’t have to venture out to get groceries, it’s a great day to get outside and take a walk with hubby. We’re both looking forward to a big bowl of this Cremini Chili when we get back!

5.0 from 1 reviews
Go-To Cremini Chili
Author: 
 
Ingredients
  • 2 tablespoons ghee or coconut oil
  • 1 pound grass-fed ground beef
  • 12 large cremini mushrooms (24 if you forego the beef), roughly chopped
  • 2 large red onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 red bell peppers, stemmed, seeded, and roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder (original recipe calls for 2 Tbs)
  • 1 tablespoon plus 1 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • ½ teaspoon chipotle powder
  • 1 (15-ounce) can tomato purée
  • ¼ teaspoon sea salt
  • 1 large avocado, pitted, peeled, and sliced
  • ½ cup loosely packed fresh cilantro leaves, roughly chopped
Instructions
  1. Heat a 6-quart Dutch oven over medium-high heat, add the ghee, and heat until shimmering. If using, add the beef and cook, using a wooden spoon to break it up into small pieces and allowing the meat to sear and brown for about 3 minutes.
  2. Add the mushrooms, onions, carrots, bell peppers, and celery, stirring well to combine. Cook until the vegetables are soft, 4 to 5 minutes.
  3. Add the minced garlic, chili powder, oregano, garlic powder and chipotle powder and stir well. Add the tomato purée and water and bring to a boil. Cover, reduce the heat to medium, and cook slowly until the chili has reduced and thickened, about 45 minutes.
  4. Finish the chili by seasoning with the salt. Divide among four bowls and top with avocado and chopped cilantro.
Notes
The recipe calls for adding 6 cups of filtered water. I found that made it way too "soupy." I cut it to 3 cups and found that you really don't need any at all.

You can also serve with dollops of sour cream (or Greek yogurt) - especially if you increase the chili powder and need to balance the heat!

 

Pear, Leek and Gruyére Turnovers

pear leek and gruyere turnovers

I opened the front door the other day to find the nicest surprise. On the porch was a box from Harry & David – so I knew that whatever was inside would be a delicious treat. I dusted the snow off of the box and opened it to find gorgeous apples, perfect pears and Gouda cheese. It was a very thoughtful gift from faraway friends.

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Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish

 

black bean tostadas with crisp radish relish

If I was going to open a restaurant tomorrow I think I’d build it around these. The flavor combination in Cooking Light‘s Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish {and the addition of my Avocado-Lime Cream Sauce} is knock-your-socks off good.

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Cauliflower Steaks with Pine Nut Dressing {and Giveaway!}

cauliflower steaks with pine nut dressing

I’d like to introduce you to someone I’ve never met – but sure would like to… Her name is Georgia Pellegrini, and she’s amazing. She’s the kind of gal you’d discover if you Googled the words “chef, adventurer, gunslinger, photographer, beautiful, brilliant.” She’s the real deal. And these Cauliflower Steaks with Pine Nut Dressing are from her latest book “Modern Pioneering.”

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Capellini Torte {a.k.a. Spaghetti Pie}

capellini torte spaghetti pie

When one of my favorite people on earth received a surprise cancer diagnosis recently, I wanted to DO something.  And not just say “Call me if you need anything” because they don’t call {mostly because they don’t know WHAT they need}.

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Vegetable Pot Stickers {a family affair}

vegetable pot stickers

One of the things that makes family meals fun is getting everybody involved. Husband and I have my sister’s family over for Sunday dinners whenever our schedules cooperate, and most often, it’s a hands-on affair. Sometimes we make our own pizzas, and recently, we tackled homemade ravioli. On “Asian Night”, I might be getting ingredients together for Pad Thai, while I assign the assembly of Vegetable Pot Stickers to my niece and nephew. Continue Reading →

Roasted Red Pepper Soup with Cilantro Oil

red pepper soup - 1

I may have been a little over-zealous at the farmers’ market when I saw how gorgeous and inexpensive the sweet peppers were this past weekend. I can’t recall my thought process, but apparently, I had in mind making stuffed peppers, Pad Thai, fajitas, AND some sort of slaw, in addition to eating them raw for a snack. It would be pepper-MANIA in our kitchen!

What was I thinking? I failed to take into account that we had company coming, and back-to-back events that gave me little time in the kitchen for the next several days. So there they sat.  Continue Reading →

Summer Squash & Red Quinoa Salad :: Picnic Perfect!

summer squash & red quinoa salad - on Platter

When my friend Kasey served this Summer Squash & Red Quinoa Salad, it was a “get out the cell phone and take a picture” moment.  Besides that, it was delicious!

I don’t know about you, but by this time in the summer, I’ve had enough potato- or 7-layer salad to last me awhile. I want something different! Mix it up a little! And how about something that’s healthy, fairly simple to throw together, and gorgeous? Is that too much to ask?

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{Trick Your Children!} Healthier Macaroni & Cheese

macaroni - plated

Moms the world over have devised some very creative ways to get their kids (or husbands) to eat more vegetables.  Today’s adaptation is one of my all-time favorites.

Years ago I discovered a couple of Diane Seed’s wonderful cookbooks.  The recipes are simple and straightforward, but unique.  And the illustrations are delightful.  When I got rid of my cookbook collection this is one I couldn’t part with. One of the first recipes I tried was her “Tagliolini with Creamed Carrots.”  Besides being delicious (and a little bit naughty) it struck me how much this tasted like homemade mac and cheese, and had that out-of-the-box orange color.  Hmmm, what if I used elbow macaroni instead of tagliolini?  Might kids fall for this sneaky way of eating more vegetables?!

Since I forgot to have children (where did those years GO!?) I needed to borrow my “victims.”  So I experimented on my niece and nephew.  While they didn’t believe for one minute that this was mac n’ cheese out-of-a-box, they loved it.  Continue Reading →

{Meatless Monday} Grilled Vegetable Sformato

sformato edited

For my sister’s birthday a few years ago, I gave her a gift certificate to a cooking class that we could do together. Since she’s not a big meat eater, I chose one that focused on great vegetarian dishes. With more and more “experts” talking about the health benefits of cutting back on meat, I figured it wouldn’t hurt to add to my repertoire either.

The class was taught by the wonderful Robin Asbell and held at Cooks of Crocus Hill.   We had a great time, and  over a few glasses of wine, learned to make a bunch of new dishes.  Robin’s “Grilled Vegetable Sformato” was our favorite.

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