PORTOBELLO MUSHROOM CHILI RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chilies and place them in a pot with the stock. Bring the mixture to a boil, then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup EVOO, four turns of the pan. Add the mushrooms to the hot EVOO and brown for 12-15 minutes, then add the garlic, onion, chili pepper, salt and black pepper and soften 5-6 minutes more. Season with a spice mixture of paprika, cumin, coriander and cinnamon. Puree the reconstituted ancho chilies and stock in a food processor. Add the chili stock mixture, beans and tomatoes to the chili. Cook for 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal. To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve. Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shakul mukiibi
[email protected]I highly recommend this portobello mushroom chili. It's easy to make and absolutely delicious.
Akinlabi Anthonia
[email protected]This chili is perfect for a cold winter day. It's hearty and warming, and the flavor is amazing.
Derek Cordova
[email protected]I made this chili for my family and they all loved it. Even my picky kids ate it without complaint.
Lian Sabbar
[email protected]I'm not a vegetarian, but I love this chili. It's so flavorful and satisfying.
Alfred Florence
[email protected]I'm a vegetarian and I'm always looking for new chili recipes. This one is definitely a keeper.
Paul Aaron Roman
[email protected]I made this chili for a potluck and it was a huge success. Everyone raved about the flavor and asked for the recipe.
Hunter Oxford
[email protected]I followed the recipe exactly and the chili turned out perfectly. I served it with cornbread and everyone loved it.
parshu adhikari
[email protected]This chili is a great way to use up leftover portobello mushrooms. It's also a healthy and affordable meal.
Bk Villain
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. The portobello mushrooms added a meaty texture and the overall flavor was delicious.
Jan g Gggg
[email protected]This portobello mushroom chili was a hit with my family! It was easy to make and packed with flavor. I especially loved the smoky flavor from the roasted peppers and the rich texture from the mushrooms.