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Veggie Chili

March 17, 2015 by Denise 14 Comments

vegchili3My family is Catholic and since it’s lent, we don’t eat meat on Fridays. Of course there are millions of fish frys in our area but sometimes you want something other than fish on Fridays. I thought I’d make my mother’s Turkey Chili but use portobellos intstead of the ground turkey and it turned out great!

vegchili1

Veggie Chili Recipe

First you put a little olive oil in a pan and add your onions, peppers and portobello mushrooms. Saute the trio for a few minutes and everything softens. Next you add all your seasonings and cook for a few more minutes to get everything coated and infused. After that you add your tomato products and beans and let it simmer for a while.

VegChili5

When it’s done, we like to eat it over rice but you can eat it as is, or over macaroni too. We also like shredded cheddar and green onions on top. Chili is one of those things that everyone makes different and most of the time they all taste pretty darn good. I hope you make this next time you are trying to have a vegetarian meal and are hankering for some homemade chili.

vegetable chili mushrooms
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Veggie Chili

This vegetarian chili is just as good as meat chili. Using portobello mushrooms you get the same meaty flavor without the meat.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 3 Tablespoons olive oil
  • 2 pint portobello mushrooms chopped
  • 1 onion chopped
  • 1 large green pepper chopped
  • 1 Tablespoon garlic crushed
  • 1 Tablespoon cumin
  • 1 ½ teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large can crushed tomatoes
  • ½ small can tomato paste
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed

Instructions

  1. Pour oil in a pot and heat on medium high.
  2. Add mushrooms, peppers and onion and cook for a few minutes until the veggies start to soften.
  3. Add garlic and spices and cook another couple minutes until everything is coated and if there was any liquid from the mushrooms, it has cooked off.
  4. Add tomato products and beans and stir well.
  5. Cook for 10 -20 minutes so the flavors are well incorporated.
  6. Serve as is or over rice or macaroni.
  7. Garnish with shredded cheddar, green onion, sour cream or what ever you like on your chili.
  8. Enjoy!

Vegetable Chili Portobello Mushrooms
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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. [email protected] Gluten Free A-Z Blog

    May 17, 2015 at 9:29 am

    Love the idea of the portobello mushrooms in the chili. I’m a vegetarian chili collector, so this will be added to my collection. Pinning it of course. Thanks

    Reply
  2. [email protected]

    April 01, 2015 at 10:17 pm

    Hi Denise
    this is a Friday favorites feature over at http://notatrophywife.com
    Thanks for linking this up! laura

    Reply
    • [email protected]

      April 02, 2015 at 6:18 am

      Thank you Laura!

      Reply
  3. Savvy

    March 28, 2015 at 8:41 am

    This one looks tasty, frugal and simple. Can’t get much better than that.

    Reply
  4. Dini @ Giramuk's Kitchen

    March 18, 2015 at 8:53 pm

    Saving this recipe!! I love flavourful vegetarian meals and this is going on the menu for out next meatless meal! 🙂

    Reply
  5. Joy @ Joy Love Food

    March 18, 2015 at 1:32 pm

    I love veggie chili, yours sounds delicious! I like your idea to include portabellas, pinning to try.

    Reply
    • [email protected]

      March 18, 2015 at 3:04 pm

      Thank you Joy! I hope you like it.

      Reply
  6. Michelle @ Giraffes Can Bake

    March 18, 2015 at 1:23 pm

    This chili looks delicious, i love the idea of using the mushrooms instead of meat, I bet it gives it that nice meaty texture

    Reply
    • [email protected]

      March 18, 2015 at 3:05 pm

      Thank you Michelle, they are not meat…I like meat….but the portobellos come close!

      Reply
  7. Kristen @ A Mind Full Mom

    March 18, 2015 at 12:54 pm

    Meatless chili is a stable in my house. I could eat it everyday for lunch in the winter.

    Reply
    • [email protected]

      March 18, 2015 at 3:05 pm

      That’s great! I’ll have come check out your recipe.

      Reply
  8. Hirra Pervaiz

    March 18, 2015 at 9:56 am

    Its so tempting, I’ve got to try this!

    Reply
    • [email protected]

      March 18, 2015 at 3:06 pm

      I hope you do and I hope you like it! Thanks for checking it out.

      Reply
  9. Katerina

    March 18, 2015 at 4:41 am

    I love this veggie chili! Bookmarked!

    Reply

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