Portobello Mushroom Chili Recipe - Allrecipes.com
Portobello Mushroom Chili Recipe
  • READY IN ABOUT hrs

Portobello Mushroom Chili

Recipe by  

"This is a very hearty and tasty chili."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 
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!

 
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.

 
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.

 
Nov 01, 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!

 
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.

 
Nov 21, 2008

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.

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 518 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

GOURMETGUY
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