This recipe is a variant of one I found during the great cookbook checkout phase of January 2010. I reserved and checked out every single allergy or gluten free cookbook I could get my hands on at the library and searched for things that would be “safe” for us to eat. Some I’m sure were great for someone but they were devoid of recipes that met my criteria. Others had one gem, like “Gluten Free Sugar Free Cooking” by Susan O’Brien (amazon affiliate link). On page 131 there is a recipe for bean and mushroom chili and I have had good luck adapting it into a good option to serve with rice or potatoes (the usual suspects in our household).
The first time I made this I worried it wouldn’t be thick enough so I added arrowroot powder (bad idea for lots of reasons, it is not a thickener I can make work for me without being gross texture wise, now I use potato flour to thicken but not for this recipe). If you just trust the recipe a little bit you’ll see it has a nice thick consistency after you cook it long enough. It stops being soupy and becomes more like a thick sauce.
Large frying pan or saute pan (I use a 3 quart saute pan from all-clad, amazon affiliate link)
Knife, cutting board
2 tablespoons olive oil
1/2 teaspoon ground cardamom
1 1/2 teaspoon ground cumin
1 tablespoon chile powder (sometimes I have chili, sometimes I have chile powder, I use them interchangeably though they are different)
1 1/2 tablespoons mustard seeds (I had never used them before this recipe but they’re worth seeking out)
1 large onion, minced
3 cloves of garlic, crushed
12 ounces of mushrooms, sliced (I use an egg slicer sometimes to do this, E loves to help and you can see in the photos I posted earlier that you can just do it over the pan as you cook, amazon affiliate link)
1 15 ounce can of black beans, drained and rinsed
1 15 ounce can of white kidney beans, rinsed and drained
1 6 ounce can of tomato paste
1/2 cup water
3 cups vegetable broth
Fresh cilantro (to garnish, optional)
Heat your pan on medium and add your oil, it should shimmer before you add your spices. This is different than my usual strategy for recipes, I normally fry my onions and then add spices but you want to add your mustard seeds, chile powder, cumin, and cardamom and when the mustard seeds start to make a popping sound you’ll add your onions. Stir to coat them a little bit and then after a minute or two add your garlic and let that fry for a minute. Now you’ll add your chopped mushrooms. I like to give them two or three minutes to cook before adding the 1/2 cup of water but you may need to deglaze your pan at this point so if things look like they’re sticking, go ahead and add some of the water. If you haven’t added the water you can add it after the mushrooms cook a little bit. Now cover the pan and let everything cook while you prepare your other ingredients. Check on the mushrooms periodically, you want to cook them for about 10 minutes.
Now add your beans, tomato paste, veggie broth, and tomato paste. Stir everything and keep heating it on medium until it has some simmering/bubbling going on and now reduce it to low and put the pan lid on slightly off kilter to allow some steam to escape. Stir and check on it periodically but it should cook together and meld after at least 30 minutes. It is different every time I make it.
This obviously needs salt but the beans still carry some saltiness and you can salt it when all is said and done. You can use a mix of white and brown mushrooms or all white or all brown. Both have been good with this but I think the brown mushrooms are more flavorful while the white mushrooms can be too chewy if not sliced thinly enough. It is a pretty flexible recipe.
See more photos here, I used my rice recipe from here without the lima bean mixture and the fresh salsa? I have pictures ready but have to type the recipe up soon!
(I shared this post at Allergy Friendly Friday 6/3/11 at CybelePascal.com)