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    You are in: Home / Recipes / Vegetarian Portobello Mushroom Chili Recipe
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    Vegetarian Portobello Mushroom Chili

    Vegetarian Portobello Mushroom Chili. Photo by Squirrelly71

    1/1 Photo of Vegetarian Portobello Mushroom Chili

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Kittencalskitchen's Note:

    I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
    2. 2
      Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
    3. 3
      Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
    4. 4
      Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
    5. 5
      Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
    6. 6
      After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).

    Ratings & Reviews:

    • on July 08, 2012

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Portobello Mushroom Chili

    Serving Size: 1 (547 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 345.0
     
    Calories from Fat 108
    31%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 802.5 mg
    33%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 13.9 g
    55%
    Sugars 14.7 g
    59%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    seasoning salt

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