MUSHROOM CHILI
Adapted from “The Low Fat Herbivore” by Jocelyn Graef
2 lbs. crimini mushrooms washed and sliced
10 oz. pre-cut onions
8 cloves garlic, put through a press
2 cans salt-free, fire roasted tomatoes
1 can salt-free pinto beans
1 can salt-free kidney beans
1 can salt-free black beans
Spice: 1 tsp. dry mustard powder, 1 tsp. crushed red pepper flakes, ½ tsp. thyme, ½ tsp. oregano
Place all ingredients in an electric pressure cooker. Cook on high pressure for 6 minutes. Release pressure. Stir in 1 lb. organic frozen corn. Delicious over brown rice or baked Yukon gold potato.
Recommended Pressure Cooking Books:
“The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less Than 30 Minutes” by Jill Nussinow
“Great Vegetarian Cooking Under Pressure” by Lorna J. Sass