Meaty-Meaty-Meaty chili, with very little meat!
Seriously, no one will ever know that most of the "meat" in this recipe is actually mushrooms and soy protein, because when you do get a big piece of meat to chew on, it's real meat. The mushrooms and soy protein make up the "background meat".
Weight Watchers POINTS® Value: 2
Servings: 12
Serving Size: 1 cup
1 pound "clean and ready" sliced mushrooms
1/2 pound raw extra lean ground beef (96% fat free)
1 1/2 cups Boca Original Burger Crumbles
1 large white onion, peeled and chopped
4 fresh jalapenos
1 32 ounce box fat-free, reduced sodium beef broth
2 14 oz cans chopped tomatoes (including liquid)
1 15 oz cans tomato sauce
1 15 oz can pinto beans, undrained
1 4 oz can green chilis, chopped (including liquid)
6 oz beer
2 Tbsp chopped mild pickled banana peppers
2 Tbsp pickling liquid from the banana peppers
3 1/2 Tbsp chili powder*
1 Tbsp Ground cumin
1 Tbsp Mexican oregano, crushed with your hands
1 tsp black pepper
1/2 tsp salt
*Chili powder: 2 Tbsp Ancho, 1 Tbsp Chimayo, 1.5 t Guajillo. If you don't have any of these, just use a mild chili powder.
Finely chop the mushrooms in a food processor.
Spray a large, non-stick skillet with PAM and add mushrooms.
The mushrooms will start off dry, but will become juicy in a few minutes.
Cook, stirring often, until all liquid cooks out.
Add the mushrooms to a large pot or dutch oven.
Brown the beef in the same skillet, leaving it mostly in big "lumps".
Add the beef to the pot.
Seed and chop the jalapenos. Add them to the pot.
Chuck in everything else and let simmer for 2 or 3 hours, stirring occasionally.
The Johnson Family Cookbook