Portobella & White Bean Chili
Lets forget meat altogether and make a tasty chili anyway....
Ingredients:
3 lbs. Portobella mushrooms, cleaned and coarsely chopped or sliced
Olive oil
2 large sweet onions, chopped
2 cloves garlic, minced
4 bell peppers, chopped
1 can chopped tomatoes (28 oz)
1 quart vegetable stock (I used home made)
1 package Lysander's Mesquite Chili seasoning mix (use both packets)
1 Tbsp. chili powder
Salt and pepper to taste
cayenne pepper powder
Masa harina (fine ground cornmeal)
2 cans white navy beans, drained and rinsed (28 oz)
Heat a saute pan over medium-high heat and saute onions and bell
peppers in olive oil until soft and slightly translucent. Add minced
garlic and cook for a couple of minutes. Transfer to your chili pot.
Add vegetable stock, tomatoes, salt, pepper and chili seasonings.
Simmer.
Meanwhile, saute portobella mushrooms in olive oil until most
of the liquid cooks out of them and the mushrooms begin to brown.
This will need to be done is several batches as not to overcrowd the
pan. As they are ready, add the mushrooms to the chili base. Once
everything except the beans is in the pot, check the flavor of the
chili and add additional chili powder if needed. If you prefer you
chili spicy, this is also the time to add the cayenne powder to tastechili. Simmer for about an hour to allow the flavors to meld. Add the beans and simmer an additional 30 minutes. When the chili is ready to serve, you can thicken it a bit with some masa harina if desired.
|
|
|
|
|
|
|
|