Portobello Mushroom Chili

Ingredients: Makes 9 servings


10 ounces Portobello mushrooms
2½ tablespoons canola oil
8 ounces chopped yellow onion
4 ounces diced carrots
4 ounces chopped red bell pepper
½ teaspoon cayenne pepper
1½ tablespoons chili powder
1 tablespoon ground cumin
1½ teaspoons salt
2 cups canned crushed tomatoes, including liquids
1½ cup low sodium vegetable broth
1 2/3 cups kidney beans, rinsed and drained
1 2/3 cups navy beans, rinsed and drained


  1. Prepare the mushrooms by trimming and discarding tough parts of stems. Use a spoon to scrape ribs from inside of mushrooms and discard. Dice mushrooms.
  2. Heat oil in a large pot or dutch oven over medium heat. Add mushrooms, onions, carrots, and bell pepper. Cook until vegetables are softened, stirring to prevent burning.
  3. Stir in cayenne, chili powder, and cumin. Continue cooking until fragrant.
  4. Stir in salt, crushed tomatoes, and broth. Bring to a simmer and cook 20-30 minutes. Stir in beans and cook until heated through.

Serving size:
1 Cup;  Makes: 9 servings

Nutrition information:
Per 1-cup serving: 175 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 495 mg sodium, 26 g carbohydrate, 6.5 g sugar, 8 g fiber, 8.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group open in new window