ITALIAN MUSHROOM CHILI

Italian Mushroom Chili image

Portobello mushrooms are the "meat" of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the "Arizona Republic".

Provided by Lorac

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

1 tablespoon vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb seasoning
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
fresh ground black pepper
1/2 cup chianti wine or 1/2 cup other red wine
3 portabella mushrooms, coarsely chopped
3 (14 1/2 ounce) cans diced tomatoes in tomato puree
2 (15 ounce) cans cannellini beans, rinsed,drained
shredded parmesan cheese (optional)
chopped flat leaf parsley (optional)

Steps:

Heat oil in a Dutch oven.
Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
If desired, garnish with cheese and parsley before serving.

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