Recipe by GOURMETGUY
"This is a very hearty and tasty chili."
Watch video tips and tricks
extra virgin olive oil
ground cayenne pepper
1 1/2 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
ground black pepper
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make the steak of veggie burgers!
See how to mix up a big ol’ pot of chili—in just 99 seconds!
See how to make a simple and delicious white bean chili.