A hearty vegetarian chili that just happens to be very good and quite filling.
INGREDIENTS
2 tablespoons olive oil
2 portobello mushrooms 5 to 6 inches wide
1 medium white onion, chopped small (1 cup)
5 cloves garlic, minced
2 cups low sodium chicken broth
2 cans (14 ounce) canneloni (white kidney) beans, rinsed and drained
1 medium red bell pepper, cleaned and diced small (1/4 inch)
4 teaspoons dried cumin powder
3 teaspoons dried thyme
1/8 teaspoon red pepper flakes
3-4 shakes cayenne pepper
METHOD
Remove the dark underside gills of the portobello mushrooms, rinse, remove the stems, and dice into 1/4 to 1/2 inch cubes. In a large sauce pan, add the olive oil over medium heat. Add the mushrooms and simmer for 4 to 5 minutes. Add the onion and garlic and saute until the onions are translucent, about 5 to 6 more minutes. Do not let the garlic brown.
Add the chicken broth, the two cans of beans and the diced red bell pepper. Bring to a boil then reduce the heat to medium-low. Add the spices, mix well, cover and simmer for 12 to 15 minutes, stirring every 4 to 5 minutes to prevent burning. When the mushrooms become tender, remove from the heat, season and serve. Makes 2 to 4 servings. Enjoy this with a TRE Cabernet or TRE Merlot.
INGREDIENTS
2 tablespoons olive oil
2 portobello mushrooms 5 to 6 inches wide
1 medium white onion, chopped small (1 cup)
5 cloves garlic, minced
2 cups low sodium chicken broth
2 cans (14 ounce) canneloni (white kidney) beans, rinsed and drained
1 medium red bell pepper, cleaned and diced small (1/4 inch)
4 teaspoons dried cumin powder
3 teaspoons dried thyme
1/8 teaspoon red pepper flakes
3-4 shakes cayenne pepper
METHOD
Remove the dark underside gills of the portobello mushrooms, rinse, remove the stems, and dice into 1/4 to 1/2 inch cubes. In a large sauce pan, add the olive oil over medium heat. Add the mushrooms and simmer for 4 to 5 minutes. Add the onion and garlic and saute until the onions are translucent, about 5 to 6 more minutes. Do not let the garlic brown.
Add the chicken broth, the two cans of beans and the diced red bell pepper. Bring to a boil then reduce the heat to medium-low. Add the spices, mix well, cover and simmer for 12 to 15 minutes, stirring every 4 to 5 minutes to prevent burning. When the mushrooms become tender, remove from the heat, season and serve. Makes 2 to 4 servings. Enjoy this with a TRE Cabernet or TRE Merlot.
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