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This recipe is awesome. And very forgiving to my adjustments. First, I scaled the recipe down to half as much, which I think affected the amount of liquid (I ended up adding about three quarters of a cup of water, in quarter cup increments, at three different times during the simmering). Also, I substituted the portobellos with baby bellas (portobellos are more expensive and this girl is on a budget). The package of baby bellas was labeled as 24 ozs. The mushrooms were so meaty and delicious and I am NOT a vegetarian per se but it was very, very filling and satisfying. Be careful with the adding chili powder to taste because I think as the chili simmers the flavors will deepen (maybe this is an obvious thing to professional chefs; I am not one of those either). Lastly, I only simmered it for 2 hours because I couldnt wait to eat it... but it was perfectly fine. Thanks Kittencal!

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Squirrelly71 July 08, 2012

This is a great veggie chili. Make it just as written (although it halves easily if you don't need quite so much). Thanks Kittencal....

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jennyblender May 05, 2014
Vegan/Vegetarian Portobello Mushroom Chili