Who would have thought that it was chili weather last week in Houston? It was cold, icy and a bowl of hot soup was in order. It was perfect timing after seeing Emily's recipe on her blog about chili and cornbread that inspired me to whip up some of my own.
I was craving a veggie chili that still gave me the hearty taste of having meat in it. After browsing over several recipes that looked great I came up with my own version...using mushrooms! It was surprisingly good and will be our go to recipe from here on out.
1 T olive oil
1 small onion
3 garlic cloves, minced
1 1/2 cups of diced fresh mushrooms of your choice (I used baby portobello)
1 T cumin powder
1T chili powder
2 boxes of kidney beans (drained & rinsed)
1 box of black beans (drained & rinsed)
2 26.46 oz San Marzano crushed tomatoes
2 1/2 cups of water
salt & pepper to taste
red pepper flakes to taste
Heat olive oil in large pot and add onions to saute. Add your mushrooms and a pinch of salt and stir evenly to coat with olive oil. Spread them out in your pot, add the garlic and cook for 5-6 minutes until they are a nice brown color.
Next add your tomatoes, beans, water and spices.
Bring to a boil, reduce to low heat and then simmer for 20-25 minutes.