Spicy Portobello Chili

Onions are rich in the antioxidant quercetin, which has been shown to protect against stroke and may improve impaired memory.
Serves 4-6
Brain Healthy Ingredients: 
You can usually find textured vegetable protein (sometimes just called TVP) at a health food store.
  • 1 tsp olive oil
  • 1 cup yellow onion
  • 5 cups Portobello mushroom caps, chopped (about 4-5 mushroom caps)
  • 4 cloves garlic, minced
  • 1 14 ½ oz can diced tomatoes with chili
  • 1 can beans (pinto, black, or red kidney)
  • ½ cup textured vegetable protein
  • 2 tsp ground cumin
  • 2 Tbsps high quality ground chili powder such as chipotle or guajillo
  • 1 tsp salt
  • Large handful pomegranate seeds
  • ½ cup red or green onion, diced
  • ½ cup shredded cheddar cheese or vegan cheese substitute (optional)
  • Chopped cilantro to taste (optional)
  1. Heat olive oil in a large pot over medium-high heat. Add yellow onions and sauté until browned.
  2. Add mushrooms, garlic, canned tomatoes, beans, textured vegetable protein, cumin, chili powder, salt, and 3 cups of water. Bring to a boil, simmer and cook for about 20-25 minutes (or to desired thickness).
  3. Serve in a bowl or over brown rice or a baked potato. Garnish with red or green onion and pomegranate seeds (and cheese and cilantro, if using).
Jason Perlow: offthebroiler.com