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Chili con Portobello


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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