Portobello Mushroom Chili

extra virgin olive oil

onions,

garlic, chopped

chili powder

cayenne pepper

portobello mushrooms,

(28 ounce) can Italian-style diced tomatoes

(19 ounce) can red kidney beans

salt

black pepper

Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.


Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.


I thought this was a really good beginning GOURMETGUY. As did others I added to it. More mushrooms (button) double the garlic cumin and oregano a can of pinto beans a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles and that was good as well. Thanks for the recipe.

After making a few modifications this turned out beautifully! I used one can each of kidney and black. TONS of garlic and the usual chili ingredients: carrots celery and more tomatoes than it called for. I used quite a few more seasonings also some cajun etc. and cooked it in a dutch oven iron skillet. Because of this I had to add more water at one point and ended up still cooking it for less than 40 mins (maybe 25? can't really remember). I also added ground turkey though it didn't need it...the mushrooms were fantastic in it. Next time would add lots more! They made the chili!

This was very good I did make a few changes - increased garlic to 5 cloves added cumin used black and kidney beans and plain diced tomatoes. I served it over whole wheat egg noodles and topped with sour cream and a little mozzarella it was a hit! My boyfriend who is an avid meat eater didn't miss meat at all in it.

This was a great chili that was so different. I used 2 lbs of cremini mushrooms slightly more chili powder and threw in at least a tbls of cumin. I loved the flavor and texture the mushrooms gave the chili. Next time I may take thequalitycookdotcom's suggestion and add a green pepper. Oh I served the leftovers with whole wheat egg noodles and it was great. Thanks for a great recipe! I'm sure I will make it again.

It was edible and my oldest daughter said it was 'decent'. It wasn't horrible but nothing to rave about. Nobody would have seconds and I will not be making it again.

Mushrooms are my favorite food so I was excited to try this. I used about 5 different types of mushrooms and added pinto beans cilantro and fresh tomoatoes in addition to the canned. Yum! Thanks!

I thought this was pretty good. I worried about having too much mushroom squishiness but it was a meaty flavor and I liked it. I served with cheddar sprinkled on top.

Sorry but I did not care for this. I should have known that before I tried it. As a native Texan I know chili and this ain't it.

This was a great chili that differs from the norm. I used 2 lbs of baby bella mushrooms added a chopped green pepper used slightly more chili powder and threw in at least a tbls of cumin. I actually cooked this in the crock pot and decided to add about half of a can of beef broth just to make sure it didn't dry out. I will use this one again in the future - thank you for such a great recipe!

portobello mushroom chili

Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 70 minutes

Servings: 6

Cost: $7.50 /serving

Author : GOURMETGUY

Ingredients

Instructions

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