Recipe – “Shiitake – Walnut – Sweet Potato – Chili”

Thanks to lovely Tammie Samuel for sharing this amazing recipe.

We hope you like this recipe. We will continue to bring you more ways of adding mushroom extracts seamlessly into your diet regime.

There is nothing better than a satisfying bowl of homemade chili.

A good source of iron, omega-3 fatty acids, antioxidants, fibre to promote good gut health, potassium, and the big guns of the dish, Shiitake mushrooms! Consuming even small amounts of these mushrooms has been shown to cause a reduction in inflammatory molecules in the bloodstream that block the signal to muscles and tissues. This can be of great help for people with arthritis, gout, migraines, inflammatory bowel conditions, and other irritation issues.



2 tbsp. olive oil

1 small onion

3 garlic cloves, diced

2 celery ribs, sliced

1/2 red pepper, chopped

1/2 green pepper. chopped

2 cups. shiitake mushrooms, washed, halved & stems removed

1 (19 oz.) can black beans, drained/rinsed

2 (19 oz.) cans of kidney beans, drained/rinsed

1 (156 ml) tomato paste

2 (540 ml) cans diced tomatoes

2/3 cup. can or frozen organic corn

1 cup. mashed sweet potato ( one large sweet potato)

1 cup. raw no salt, walnut pieces

1-1/2 cups. organic vegetable broth (more if you desire a thinner chili – or if you find your chili too thin, you can always add two tbsp. flax meal to thicken it up)

1/2 tsp. sea salt (or to taste)

4-5 tbsp. chili powder (or to taste)

1/2 tbsp. turmeric

1/8 tsp. black pepper

1/2 tsp. cumin, or to taste (I’m a baby when it comes to heat, so adjust to desired taste)

**IF YOU USE NUTRITIONAL YEAST AS A B12  SUPPLEMENT spoon a couple of tbsp. into your serving bowl.

**IF YOU WANT AN EXTRA IMMUNITY BOOST spoon in 1/2 tsp. Turkey Tail Mushroom powder into your serving bowl. I purchase from, and support Organic Mushrooms Canada for my Shroom needs


First, wash and scrub the sweet potato, DON’T PEEL keep that nutritious jacket on! Boil until soft. Mash up, set aside.

Now grab a big pot and sauté in olive oil for about 5 minutes on medium-low heat, the onion, garlic, celery, red pepper, green pepper and mushrooms. Then add the beans, tomato paste, diced tomatoes, corn, mashed sweet potato, walnuts and vegetable broth. Stir well to combine. Now add the spices. Stir again to mix well. Cover and simmer on low for about 3 hours. Taste test through the cooking stages to make any cumin or liquid consistency adjustments.

SERVE AS IS, or serve with the options below. *Adding a whole grain like quinoa, or rice makes this vegetarian dish a “complete” protein-packed meal.

-chili over quinoa

-chili over wild brown rice

-chili topped with 1/2 sliced avocado &  3 tbsp. Greek yogurt

-chili with 2 slices whole wheat sprout bread

-chili with a side bowl of one navel orange segments, to help the body absorb iron

-chili with a  side salad of dark leafy greens

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