Tuesday, 27 January 2009

Two of H's favourite things are mushrooms and broccoli. I swear I could make these with dinner every night and never get a complaint. He also loves a mild chili made into enchiladas, not big on the hot but loves the spice. The other night I was feeling especially kindly towards him, so combined a whole bunch of his loves in a single recipe. This is no where near traditional, but sure was tasty! If you like the heat, turn it up.
Mushroom and Broccoli Chili
Serves 4

1 C dried Porcini Mushrooms
¼ C Sundried Tomatoes
2 C Boiling Water

½ C TVP
1 C Boiling Water

1 Onion – finely chopped
1 stalk Celery – finely chopped
2 C Sliced Mushrooms (about 8 medium)
½ C Broccoli Stem – finely chopped

3 cloves Garlic – finely chopped
1 Shallot – finely chopped

½ T Liquid Smoke
2 T Tomato Paste
1 t Cumin
1 t Coriander
¼ t Chili Flakes (or to taste)

1 19oz tin diced Tomatoes
1 19oz tin Black Beans – drained and rinsed
2 ½ C Vegetable Stock

4 C (1 head) Broccoli Florets
1 C frozen Corn Kernels (optional)

In a small bowl combine the porcini mushrooms and sundried tomatoes with the 2 C boiling water. Cover and stand 20 minutes. Once soaked transfer everything to a food processor or blender and pulse until smooth.

In a separate bowl combine the TVP and 1 C boiling water – cover and stand 20 minutes. Drain.

Meantime, in a large pot over medium heat, sauté the onion, celery, mushrooms and broccoli stem for about 10 minutes until soft.

Add in the garlic and shallot and sauté 5 minutes more.

Add the liquid smoke, tomato paste and spices, sauté a further 2 minutes.

Add in the tinned tomatoes, beans, vegetable stock, drained TVP and the blended porcini mix. Bring to the boil, then reduce heat and simmer, covered for 30 minutes, stirring occasionally. Uncover and simmer a further 40 minutes.

Add in the broccoli florets (and corn if using) and simmer a further 10 minutes.

5 comments:

Courtney said...

That sounds delish! I share your hubby's love of mushrooms and broccoli, so will make this soon...I hope he appreciated the meal!

Courtney

Chris said...

I have never been a chili connoisseur, but this recipe seems easy and packed with flavor, not to mention great for the coming onslaught of snow here in the Northeast. :)

Carla said...

Just remember - I don't use salt so you'll have to salt to taste!

DJ Karma (VegSpinz) said...

I like the idea of putting broccoli in there!

Jeni Treehugger said...

I LOVE this combo - so many delicious flavours!