Chili with Mushrooms and Zucchini
We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili.
It’s still one of my favorite dinners on a day that’s either cold outside or needs cheering up inside.
On days like that, I also remember that life is happening FOR me, not TO me. Thanks to Tony Robbins for that lovely quote.
Here a Taoist story that captures this spirit as well:
There is a Taoist story of an old farmer who had worked his crops for many years.
One day his horse ran away. Upon hearing the news, his neighbors came to visit.
“Such bad luck,” they said sympathetically.
“Maybe,” the farmer replied.
The next morning the horse returned, bringing with it three other wild horses.
“How wonderful,” the neighbors exclaimed.
“Maybe,” replied the old man.
The following day, his son tried to ride one of the untamed horses, was thrown, andbroke his leg.
The neighbors again came to offer their sympathy on his misfortune.
“Maybe,” answered the farmer.
The day after, military officials came to the village to draft young men into the army. Seeing that the son’s leg was broken, they passed him by.
The neighbors congratulated the farmer on how well things had turned out.
“Maybe,” said the farmer.
This is recipe #54 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 packages enoki (or other) mushrooms
- 1 pound ground vegan meat ((Gardein’s is gluten-free))
- 1-2 Tbsp chili powder, to taste
- Salt and pepper to taste
- 1 28 oz can crushed tomatoes with basil
- 1 large zucchini, sliced
- 1 bunch collard greens, chopped up fine
- 2 15 oz cans kidney beans, drained and rinsed
- 3 cups cooked white or brown rice
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes until translucent.
Add garlic and cook for 2-3 minutes until it begins to turn golden, then mix in the chili powder as well as salt and pepper to taste.
Add the ground vegan meat and stir to mix well and start to cook, about 5 minutes. Add the sliced zucchini next.
Blend the can of crushed tomatoes in the blender for extra smoothness, then add to the pot as well as the beans. Bring to a boil, then turn the heat down to medium low, and simmer for about 20 minutes, stirring occasionally (you can simmer longer if you have time for a richer flavor, up to 2 hours).
When it’s all nicely coming together and you’ve checked the taste (add more salt, some sugar, some vinegar, or more chili powder if needed), mix in the cooked rice and serve. This pot lasted us for two dinners, including going back for second helpings. ❤️
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏