Ingredients
- Olive oil (as needed)
- 2 medium onions, chopped
- 1 teaspoon crushed red pepper flakes ( or to taste)
- 1 green bell peppers, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 2 teaspoons dried oregano rubbed between fingers to release the flavors)
- 2 pounds portabello mushrooms, cut into 1-inch pieces (can use more)
- 8 garlic cloves, chopped (o not finely mince)
- 2 to 3 tablespoons chili powder
- 2 to 3 teaspoons cumin
- 4 (14 ounce) can stewed tomatoes (with juice)
- 1 (15 ounce) can tomato sauce
- 2 teaspoons seasoning salt, or to taste
- 2 (15 ounce) cans red kidney beans (with juice)
- Fresh ground black pepper
How to Make
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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).
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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.
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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!).
We hope you enjoy this recipe!
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