Vegetarian Portobello & Mushroom Chili Recipe

"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! "

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (323.9 g)
Calories 569.8
Total Fat - 6.2 g
Saturated Fat - 1.6 g
Cholesterol - 64.7 mg
Sodium - 539.9 mg
Total Carbohydrate - 108.7 g
Dietary Fiber - 3.8 g
Sugars - 69.3 g
Protein - 20.6 g
Calcium - 93.6 mg
Iron - 5 mg
Vitamin C - 83.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat olive oil in a large pot over medium-high heat (use enough oil to cover the bottom of the pot). Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes. 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).

Step 2

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. 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.

Step 3

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!).