Portobello Mushroom Chili

  • Recipe By
  • Published Dec 31st
  • Ready In1h 10m
  • Servings6
  • Calories193
This is a very hearty and tasty chili.

Portobello Mushroom Chili Ingredients

The following are the ingredients needed to make delicious Portobello Mushroom Chili for 6 servings:

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
  • 1 (28 ounce) can Italian-style diced tomatoes
  • 1 (19 ounce) can red kidney beans
  • salt to taste
  • 1/2 teaspoon ground black pepper

Portobello Mushroom Chili Cooking Instructions

  • Prep15m
  • Cook55m
  • Ready In1h 10m

To cook Portobello Mushroom Chili, you need about 15 minutes of preparation time. The time needed to cook this Portobello Mushroom Chili is about 55 minutes , and you can serve your Portobello Mushroom Chili within 1 hour 10 minutes . The following are the steps to cook Portobello Mushroom Chili easily:

  1. 1 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.
  2. 2 Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Nutrition Facts

Per Serving: 193 calories; 5.4 grams of fat; 28.4 grams of carbohydrates; 9.4 grams of protein; 0 milligrams of cholesterol; 518 milligrams of sodium.

  1. Nov 21st 2008

    Sorry, but I did not care for this. I should have known that before I tried it. As a native Texan, I know chili and this ain't it.

  2. Nov 1st 2007

    Mushrooms are my favorite food, so I was excited to try this. I used about 5 different types of mushrooms, and added pinto beans, cilantro and fresh tomoatoes in addition to the canned. Yum! ...

  3. Sep 13th 2007

    This was very good, I did make a few changes - increased garlic to 5 cloves, added cumin, used black and kidney beans and plain diced tomatoes. I served it over whole wheat egg noodles and ...

  4. Oct 26th 2006

    I thought this was a really good beginning, GOURMETGUY. As did others, I added to it. More mushrooms (button), double the garlic, cumin and oregano, a can of pinto beans, a bit of tomato sau ...

  5. Oct 19th 2006

    This was a great chili that was so different. I used 2 lbs of cremini mushrooms, slightly more chili powder and threw in at least a tbls of cumin. I loved the flavor and texture the mushroom ...

  6. Oct 16th 2006

    This was a great chili that differs from the norm. I used 2 lbs of baby bella mushrooms, added a chopped green pepper, used slightly more chili powder and threw in at least a tbls of cumin. ...

  7. Jul 11th 2006

    I thought this was pretty good. I worried about having too much mushroom squishiness but it was a meaty flavor, and I liked it. I served with cheddar sprinkled on top.

  8. Feb 26th 2006

    After making a few modifications this turned out beautifully! I used one can each of kidney and black. TONS of garlic and the usual chili ingredients: carrots, celery and more tomatoes th ...

  9. Jan 10th 2005

    It was edible and my oldest daughter said it was 'decent'. It wasn't horrible, but nothing to rave about. Nobody would have seconds and I will not be making it again.