Chili is a family favorite, and it’s easy to pull together. It’s great for crowds, it keeps well in a crock pot, and you can freeze the leftovers. It’s also very flexible – which means if you need to substitute an ingredient or two, it will be fine. You’ll still have awesome chili in the end.

Serve with cornbread.

~*~ ~*~ ~*~
Portabella Chili
Purple * Serves 4

2 Tablespoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
8 ounces Portabella mushrooms; stems removed, cleaned and coarsely chopped
2 Tablespoons ground cumin
1 Tablespoon chili powder
1 (35 ounce ) can of tomatoes, undrained and coarsely chopped
1 (15 ounce) can of kidney beans, drained

In a large saucepan, heat oil over medium high heat. Add the onions and garlic, and cook until onions are translucent. Add mushrooms and cook until soft. Add the cumin, chili powder, tomatoes, beans and bring to a boil. Reduce heat and let simmer for 1 hour. Serve immediately.

Variations on a chili theme:

1. Brown 1 pound ground turkey in 1 Tablespoon olive oil. Then proceed with the recipe as directed (add the onions and garlic to the turkey and keep going).
2. Add a can of black beans along with the can of kidney beans. Two cans of beans increases the protein content for vegans.
3. Substitute the large can of diced tomatoes for one 15-oz can of diced tomatoes and green chiles (try RoTel brand), undrained, and one 15-oz can diced tomatoes (try Muir Glen fire-roasted), undrained. Spicy!
4. Add 2 chipotle peppers, minced (from a can of chipotle peppers packed in adobo sauce) plus 1 Tablespoon adobo sauce. Spicy!

Copyright © 2010 Hennergy, Inc. All rights reserved.

This entry was posted on Monday, February 1st, 2010 at 3:47 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.