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.
Veggie Chili
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 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large can crushed tomatoes
- 1/2 small can tomato paste
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
Instructions
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Pour oil in a pot and heat on medium high.
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Add mushrooms, peppers and onion and cook for a few minutes until the veggies start to soften.
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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.
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Add tomato products and beans and stir well.
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Cook for 10 -20 minutes so the flavors are well incorporated.
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Serve as is or over rice or macaroni.
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Garnish with shredded cheddar, green onion, sour cream or what ever you like on your chili.
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Enjoy!
judee@ Gluten Free A-Z Blog
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
laura@notatrophywife.com
Hi Denise
this is a Friday favorites feature over at http://notatrophywife.com
Thanks for linking this up! laura
wildviolets@comcast.net
Thank you Laura!
Savvy
This one looks tasty, frugal and simple. Can’t get much better than that.
Dini @ Giramuk's Kitchen
Saving this recipe!! I love flavourful vegetarian meals and this is going on the menu for out next meatless meal! 🙂
Joy @ Joy Love Food
I love veggie chili, yours sounds delicious! I like your idea to include portabellas, pinning to try.
wildviolets@comcast.net
Thank you Joy! I hope you like it.
Michelle @ Giraffes Can Bake
This chili looks delicious, i love the idea of using the mushrooms instead of meat, I bet it gives it that nice meaty texture
wildviolets@comcast.net
Thank you Michelle, they are not meat…I like meat….but the portobellos come close!
Kristen @ A Mind Full Mom
Meatless chili is a stable in my house. I could eat it everyday for lunch in the winter.
wildviolets@comcast.net
That’s great! I’ll have come check out your recipe.
Hirra Pervaiz
Its so tempting, I’ve got to try this!
wildviolets@comcast.net
I hope you do and I hope you like it! Thanks for checking it out.
Katerina
I love this veggie chili! Bookmarked!