Chili con Portobello

Chili con Portobello

FROM:

PREP TIME: 1hr

COOK TIME: 20

SERVINGS: 45

DESCRIPTION:

Another good hot and spicy chili

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.

SHOPPING LIST :

Check Them Off Check each Item!
select item1 large onion
select item1 tsp. bottled minced garlic
select item2 Tbsp. olive oil
select item8 oz. portobello mushroom caps (about 4 cups)
select item1 28-oz. can whole tomatoes
select item1 15- to 16-oz. can red kidney beans
select item1 Tbsp. ground cumin
select item1 Tbsp. medium or hot chili powder
select itemDairy sour cream (optional)

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