Welcome to our channel! In this video, Chef AJ and Gustavo Tolosa guide you through a delicious and hearty Black Bean Mushroom Chili recipe. This vegan dish is perfect for anyone looking for a nutritious, plant-based meal that’s easy to make and packed with flavor.

What You’ll Learn:
Step-by-Step Instructions: Follow along as Chef AJ demonstrates how to make this quick and easy black bean mushroom chili.
Healthy Ingredients: Discover the benefits of using black beans, mushrooms, and other wholesome, plant-based ingredients.
Cooking Tips: Get expert tips from Chef AJ on how to enhance the flavors and textures of your chili.
Perfect for Any Occasion: Whether you're looking for a comforting meal on a cold day or a nutritious dish to impress your guests, this recipe has you covered.

Why You’ll Love This Recipe:
Vegan and Plant-Based: Ideal for those on a vegan diet or anyone interested in healthy eating.
Quick and Easy: This recipe is simple to prepare, making it perfect for busy weeknights.
Hearty and Flavorful: Packed with rich flavors and a satisfying texture, this chili is sure to become a favorite in your household.
Nutritious and Filling: With ingredients like black beans and mushrooms, this dish is both healthy and filling.

This oil-free, salt-free chili is delicious and can be eaten as lunch or dinner.
Enjoy and pass along to others! (Written recipe below). It is printed on p. 158 of Chef AJ's book "The Secrets to Ultimate Weight Loss."

For more free recipes, see the "WFPB Playlist" in this YouTube channel, and remember to subscribe if you haven't already. Thank you!

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BLACK BEAN MUSHROOM CHILI
10 ounces of chopped onions (about 3 cups)
8 cloves garlic, minced
2 pounds of mushrooms, sliced
2 - 14.5-ounce cans Muir Glen Salt-Free Fire Roasted Tomatoes
3 - 15-ounce cans of salt-free black beans (or 4.5 cups of cooked beans)
One pound of frozen corn defrosted
1 Tablespoon ground cumin
1 Tablespoon dried oregano
1/2 Tablespoon SMOKED paprika (different than regular paprika)
1/2 teaspoon chipotle powder

Place all ingredients except for corn in an electric pressure cooker and cook on high pressure for 6 minutes. Release pressure and stir in corn. If you have the 8-quart Instant Pot, you can put all of the ingredients in at once. If you like, you can use the saute function and saute the onion, garlic, and mushrooms first.

One can of beans is approximately 1 1/2 cups. If you use cooked beans instead of canned beans, you need to add 2 cups of water.

This is delicious over a baked Yukon Gold potato or brown rice.

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