Meaty Portobello Chili

Tornado sirens. Not something you want to hear at 2:30 am. I thought we left that behind in Oklahoma, but I guess not. I WAS ready to jump into the week after spending a relaxing weekend doing absolutely nothing, but after almost 3 hours awake in the middle of the night last night, I’m moving a little slow.

The majority of yesterday was spent on the couch. Hours and hours of SVU marathon and football (a happy day in New England!).

What goes better with crime and football than a big, warm bowl of chili!?

My Dad mentioned chili to me the other day, and it’s been on my mind ever since. Football Sunday seemed like a good excuse to make it. Though I’ve made lots of chicken chili’s and bean chili’s, it occurred to me that I’ve never actually made a meaty chili. I couldn’t leave well enough alone, though. I wanted to find something meaty AND different, and this portobello chili was perfect.

Meaty Portobello Chili

(adapted from Rachael Ray)

  • 2 packages sliced baby bella mushrooms
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 lb ground lean beef
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed

Pulse mushrooms in a food processor until finely chopped.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper.

Meanwhile, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Add the ground meat and cook, breaking up the meat, until no longer pink, about 3 minutes. Stir the mushrooms, tomatoes, black beans and chickpeas into the chili.

Partially cover and simmer until thickened, about 15 minutes.

Serve with warm cornbread, cold beer, and sweet, sweet victory!



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