PORTABELLA MUSHROOM CHILI

PORTABELLA MUSHROOM CHILI


2 Tbsp. extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 Tbsp. chili powder
¼ tsp. cayenne pepper
1-1/2-lbs. portabella mushrooms, cut into ½-in. pieces
1 (28-oz.) can Italian-style diced tomatoes
1 (19-oz.) can red kidney beans
salt to taste
½ tsp. black pepper


Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.

Pour the tomatoes and beans into skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Yield: 6 servings.