My 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!
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.
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.
- 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
Pour oil in a pot and heat on medium high.
Add mushrooms, peppers and onion and cook for a few minutes until the veggies start to soften.
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.
Add tomato products and beans and stir well.
Cook for 10 -20 minutes so the flavors are well incorporated.
Serve as is or over rice or macaroni.
Garnish with shredded cheddar, green onion, sour cream or what ever you like on your chili.