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|Portobello Mushroom Chili|
"This is a completely hearty and attractive chili."
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1/four teaspoon ground cayenne pepper
- 1 half pounds portobello mushrooms, reduce into half inch pieces
- 1 (28 ounce) can Italian-style diced tomatoes
- 1 (19 ounce) can crimson kidney beans
- salt to taste
- half teaspoon ground black pepper
|Prep : 15M||Cook : 6M||Ready in : 1H10M|
- Heat the oil in a massive pot over medium heat, and cook the onions till smooth. Stir inside the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and hold cooking, stirring often, 10 mins, or until tender.
- Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cowl, and simmer forty minutes.
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