- make this recipe
- user reviews (1)
Chili con Portobello
Ingredients
-
1
large onion, chopped
-
1
teaspoon bottled minced garlic
-
2
tablespoons olive oil
-
8
ounces portobello mushroom caps, coarsely chopped (about 4 cups)
-
1
28 ounce can whole tomatoes, undrained and chopped
-
1
15 - 16 ounce can red kidney beans, rinsed and drained
-
1
tablespoon ground cumin
-
1
tablespoon medium or hot chili powder
-
Dairy sour cream (optional)
Directions
1. In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder.
2. Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream. Makes 4 servings.
Nutrition Facts
(Chili con Portobello)
- Servings Per Recipe 4,
- Calories 283,
- Protein (gm) 14,
- Carbohydrate (gm) 34,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 10,
- Sodium (mg) 496,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Best meatless chili ever !!
8/8/2010 03:24:13 PM Report Abuse