Chili con Portobello

(from ChrisS’s recipe box)

Doubles easily

Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Vegan

Ingredients

  • 1 large onion, chopped
  • 1 tsp bottled minced garlic
  • 2 Tbsp olive oil
  • 8 oz portobello mushroom caps, coarsely chopped (about 4 cups)
  • 1 28-oz can whole tomatoes, undrained and chopped
  • 1 15 oz can red kidney beans, rinsed & drained
  • 1 Tbsp ground cumin
  • 1 Tbsp medium or hot chili powder
  • Sour cream (optional)

Directions

  1. In large saucepan, cook onion and garlic in hot oil until onion is tender

  2. Stir in mushrooms. Cook and stir 3 minutes more

  3. Stir in undrained tomatoes, kidney beans, cumin, and chili powder

  4. Bring chili to boiling. Reduce heat. Cover and simmer for 1 hour

  5. If desired, top individual servings with sour cream

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