VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI

Vegan/Vegetarian Portobello Mushroom Chili image

Provided by Kittencalrecipezazz

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons olive oil (or as needed)
2 medium onions, chopped
1 teaspoon crushed red pepper flakes (or to taste)
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
2 teaspoons dried oregano (rubbed between fingers to release the flavors)
2 lbs portabella mushrooms, cut into 1-inch pieces (can use more)
8 garlic cloves, chopped (do not finely mince)
2 -3 tablespoons chili powder (can use more)
2 -3 teaspoons cumin
4 (14 ounce) cans stewed tomatoes (with juice)
1 (15 ounce) can tomato sauce
2 teaspoons seasoning salt
2 (15 ounce) cans red kidney beans (with juice)
fresh ground black pepper

Steps:

Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).