VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI
I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
- Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
- Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
- Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
- Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
- After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).
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Grant Mashonganyika
[email protected]I'm sure this chili is delicious.
Robert kaluba
[email protected]I'm going to make this chili for my next party.
NotThis_Frog
[email protected]This chili looks amazing.
Ssekamwa Ronald
[email protected]I can't wait to try this chili.
Angel Levison
[email protected]Thank you for sharing this recipe!
the funny twins
[email protected]I'm so impressed with this recipe.
Borhan Rahime
[email protected]This is the best chili I've ever had!
Andrea Bearden
[email protected]I'll definitely be making this again.
Chioma Agbo
[email protected]Yum!
pansilu lakshitha
[email protected]5 stars!
Kyky kapongo mpoyi
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy chili.
Maxine Greenhalgh
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids love the mushrooms and the beans. They don't even realize they're eating healthy!
Vlad DNC
[email protected]I love that this chili is made with all natural ingredients. I don't have to worry about any artificial flavors or preservatives.
Mohashina Poly
[email protected]I made this chili in my slow cooker and it turned out perfectly. I just threw all the ingredients in the pot and let it cook on low for 8 hours. It was so easy and the chili was delicious.
Dotse Rose
[email protected]This chili is a great source of plant-based protein. It's also a good source of fiber, vitamins, and minerals. I feel good about feeding this chili to my family.
Hero Kuddus
[email protected]I'm always looking for new vegetarian chili recipes, and this one is a keeper. It's easy to make and it's packed with flavor. I love the combination of mushrooms, beans, and vegetables.
Sustain Brisky
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved it, even the meat-eaters. I think the mushrooms really make this chili special.
Jlg Services
[email protected]This chili is a great way to use up leftover portobello mushrooms. I had some that were starting to go bad, so I decided to try this recipe. I'm so glad I did! The chili turned out great and I didn't have to waste any food.
Sunn Shynne
[email protected]I'm not a vegetarian, but I love this chili! It's so flavorful and satisfying. I especially love the addition of the mushrooms. They add a really nice depth of flavor.
SHZXU
[email protected]This portobello mushroom chili is a hearty and flavorful dish that is perfect for a cold winter day. The mushrooms add a meaty texture and umami flavor, while the beans and vegetables provide a variety of nutrients. I followed the recipe exactly and