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Portobello Mushroom Chili
SUBMITTED BY:
GOURMETGUY
PHOTO BY:
Suemck
"This is a very hearty and tasty chili."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
15 Min
COOK TIME
55 Min
READY IN
1 Hr 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
1/4 teaspoon 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
1/2 teaspoon ground black pepper
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 26, 2006 by
~TAYLOR~
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~TAYLOR~
Oct. 26, 2006
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.
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6 users found this review helpful
I thought this was a really good beginning, GOURMETGUY. As did others, I added to it. More...
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Reviewed on Jan. 10, 2005 by LOSGARCIAS
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LOSGARCIAS
Jan. 10, 2005
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.
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5 users found this review helpful
It was edible and my oldest daughter said it was 'decent'. It wasn't horrible, but nothing to...
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Reviewed on Feb. 26, 2006 by MEGOSLAND
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MEGOSLAND
Feb. 26, 2006
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!
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4 users found this review helpful
After making a few modifications this turned out beautifully! I used one can each of kidney...
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Reviewed on Sep. 13, 2007 by
JESSICA D.
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JESSICA D.
Sep. 13, 2007
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.
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2 users found this review helpful
This was very good, I did make a few changes - increased garlic to 5 cloves, added cumin, used...
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Reviewed on Oct. 19, 2006 by
cookinme
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cookinme
Oct. 19, 2006
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.
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2 users found this review helpful
This was a great chili that was so different. I used 2 lbs of cremini mushrooms, slightly more...
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Reviewed on Jul. 11, 2006 by
Mandy
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Mandy
Jul. 11, 2006
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.
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2 users found this review helpful
I thought this was pretty good. I worried about having too much mushroom squishiness but it...
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Reviewed on Nov. 1, 2007 by reebs
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reebs
Nov. 1, 2007
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!
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1 user found this review helpful
Mushrooms are my favorite food, so I was excited to try this. I used about 5 different types...
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Reviewed on Dec. 21, 2006 by JAMSAUTO
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JAMSAUTO
Dec. 21, 2006
I have made this a couple times. last time i added some hot italian sausage and topped it with sour cream. Delicious!
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1 user found this review helpful
I have made this a couple times. last time i added some hot italian sausage and topped it with...
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Reviewed on Oct. 16, 2006 by
Chikee
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Chikee
Oct. 16, 2006
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!
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1 user found this review helpful
This was a great chili that differs from the norm. I used 2 lbs of baby bella mushrooms,...
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Reviewed on Oct. 15, 2006 by
KEZ
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KEZ
Oct. 15, 2006
I made this for my daughter and myself following the recipe exactly and we both enjoyed it. I think when making again though I would add in some celery and may be some green pepper as it felt like there was something missing. Still good though. Thanks.
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