Portobello Mushroom Chili Recipe 455

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PORTOBELLO MUSHROOM CHILI



Portobello Mushroom Chili image

This is a very hearty and tasty chili.

Provided by GOURMETGUY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
¼ teaspoon ground cayenne pepper
1 ½ pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
½ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g

PORTOBELLO MUSHROOM CHILI RECIPE - (4.5/5)



Portobello Mushroom Chili Recipe - (4.5/5) image

Provided by GuidingVegan

Number Of Ingredients 20

3 medium ancho chilies
4 cups vegetable or chicken stock
1/4 cup extra virgin olive oil (EVOO)
8 portobello caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chili pepper, thinly sliced
Salt and freshly ground black pepper
A scant palmful of smoked paprika
A scant palmful of cumin
A scant palmful of coriander
A pinch of ground cinnamon
2 cans black beans, rinsed and drained (15 ounces each)
1 can fire-roasted diced or crushed tomatoes (15 ounces)
1 ripe avocado
1 cup vegan sour cream or cashew cream
Juice of 1 lime
A handful of fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds, for garnish (optional)
A couple of handfuls of tortilla chips (optional)

Steps:

  • Stem and seed the ancho chilies and place them in a pot with the stock. Bring the mixture to a boil, then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup EVOO, four turns of the pan. Add the mushrooms to the hot EVOO and brown for 12-15 minutes, then add the garlic, onion, chili pepper, salt and black pepper and soften 5-6 minutes more. Season with a spice mixture of paprika, cumin, coriander and cinnamon. Puree the reconstituted ancho chilies and stock in a food processor. Add the chili stock mixture, beans and tomatoes to the chili. Cook for 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal. To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve. Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI



Vegan/Vegetarian Portobello Mushroom Chili image

I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons olive oil (or as needed)
2 medium onions, chopped
1 teaspoon crushed red pepper flakes (or to taste)
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
2 teaspoons dried oregano (rubbed between fingers to release the flavors)
2 lbs portabella mushrooms, cut into 1-inch pieces (can use more)
8 garlic cloves, chopped (do not finely mince)
2 -3 tablespoons chili powder (can use more)
2 -3 teaspoons cumin
4 (14 ounce) cans stewed tomatoes (with juice)
1 (15 ounce) can tomato sauce
2 teaspoons seasoning salt
2 (15 ounce) cans red kidney beans (with juice)
fresh ground black pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
  • Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
  • Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
  • Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
  • Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
  • After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).

ITALIAN MUSHROOM CHILI



Italian Mushroom Chili image

Portobello mushrooms are the "meat" of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the "Arizona Republic".

Provided by Lorac

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb seasoning
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
fresh ground black pepper
1/2 cup chianti wine or 1/2 cup other red wine
3 portabella mushrooms, coarsely chopped
3 (14 1/2 ounce) cans diced tomatoes in tomato puree
2 (15 ounce) cans cannellini beans, rinsed,drained
shredded parmesan cheese (optional)
chopped flat leaf parsley (optional)

Steps:

  • Heat oil in a Dutch oven.
  • Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
  • Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
  • Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
  • If desired, garnish with cheese and parsley before serving.

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