• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 1 large onion, chopped
  • 1 tsp. bottled minced garlic
  • 2 Tbsp. olive oil
  • 8 oz. portobello mushroom caps, coarsely chopped (about 4 cups)
  • 1 28-oz. can whole tomatoes, undrained and chopped
  • 1 15- to 16-oz. can red kidney beans, rinsed and drained
  • 1 Tbsp. ground cumin
  • 1 Tbsp. 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.


Categories: Beans  Chili  Mushroom  Soup  Stove  Vegan  Vegetarian 

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