I actually have several vegetarian friends, as well as live in a neighborhood where it is cheaper for me to eat mostly vegetarian when I go shopping.
I found a great recipe for Portobello Mushroom Chili. It is very hearty and filling, due to the portobellows.
Recipe:
- 2-3 lbs of portobello mushrooms, sliced into 1 inch pieces.
- 1 bell pepper, any color. Chopped.
- 1 onion, chopped.
- Garlic, diced. I use a lot, but at least 3-5 cloves so you can taste it.
- 2 15 (or so) cans of diced tomates (whatever style you like)
- 1-2 cans of your favorite beans, drained and rinsed. (I usually use 1 can of kidney and 1 of white or garbanzo)
- Chili power, 1-3 tablespoons (depending on spice tolerance)
- Cumin, 1 tablespoon.
- Black pepper, 1 teaspoon.
- Olive oil, enough to coat bottom of a pot.
- OPTIONAL: Cayenne powder and/or whatever hot spicy peppers you like. I have to keep it fairly mild as I'm the only one of my social circle that likes things hot enough to require a bio-hazard warning.
How to make:
-Coat bottom of a pot with oil, heat to medium/medium-high.
- Add onion, bell pepper, and garlic. Cook for 3-5 minutes until starting to soften, stirring occasionally so the garlic does not burn.
-Add mushrooms, cook for 8-10 minutes stirring frequently until mushrooms start to wilt and release juice.
-Add canned tomatoes, dry spices, and beans.
-Reduce heat, cover and let simmer, stirring every 10 minutes or so, for 45-60 minutes.
-If desired, either remove lid for last 10 minutes or add 1 tablespoon corn starch dissolved in cold water to thicken.
Serve however you like a bowl of chili. I like shredder sharp cheddar, a spoonful of hot salsa, and a dash of sour cream.
