Portobello Mushroom Chili

This recipe is hearty, excellent for a cold winter day like today, and though non-traditional, mushrooms in chili really does work. My wife and I both enjoyed the flavor. Some recipes use portobello mushrooms as a substitute for meat. That may have been the idea that the designer of this recipe had in mind. I thought six mushroom caps sounded like a *lot* of mushrooms, but they do cook down and we really enjoyed the interesting flavor they provided.

This was great as a base but needed a bit more. I added more beans, zucchini, and a red pepper. Next time im going to try carrots and sweet potatoes. The seasoning was plain and needed cumin to round up that chili flavor. Other wise this was a hit!

I ad bacon 1/3 of the package

I was looking for a hearty dish and this hit the spot. I added a cup of chicken broth and a little tabasco sauce for kick. This was delicious and filling.

this recipe is too good and its simple to prepare too.. For those who hate kidney beans, this recipe will be the best to attract those… few ingredients i added to this recipe, like, instead of 2 cloves garlic i added 5-6 which gives excellent flavor.and cumin powder-2 tsps , coriander powder -2tbs and chilli powder-1-2tbs..with few basil, oregano and rosemery which came out too good.. outof my expectations..My hubby liked this soo much..will definitely prepare it again.

This was ok. I think it needs more flavor and to be a bit thicker, it’s very soupy for a chili.

Friend who is meat free loved it.

I just finished making this for my brother and my boyfriend. This was fantastic!!! even my meat eating boyfriend loved it 🙂

it’s like chop suey with mushrooms. Not like any chili I’ve ever tasted.

Added ground turkey and red pepper flakes to add some heat. also added a dallop of sour cream. yummy!

Excellent! This is the first time I’ve made non-meat chili, and it’s surprisingly great! Invited a friend over to try it and she loved it enough to ask for the recipe. I served it with Texas toast, because I added a half can of water (the beans can)…it was rather thick. This recipe is definitely going in my book for future parties/dinner. Btw, I used pinto beans instead of kidney…excellent!

Very good as written. I omitted the cayenne pepper, but did everything else as written, except maybe cooking it longer. It turned out a bit soupy because I did not drain the tomatoes – you should drain them. Yummy and healthy.

I tried this recipe last night and loved it. Like others l added a few more items. I only had stewed tomatoes, l used one onion, more garlic, more chili, more cayenne and added cumin. I also used cremini and white mushrooms along with the portobello. Then l added some celery and frozen corn oh and left over barbacued chicken. Then l served it over polenta. OMG!! Yum.

Sorry, but I did not care for this. I should have known that before I tried it. As a native Texan, I know chili and this ain’t it.

Mushrooms are my favorite food, so I was excited to try this. I used about 5 different types of mushrooms, and added pinto beans, cilantro and fresh tomoatoes in addition to the canned. Yum! Thanks!

This was very good, I did make a few changes – increased garlic to 5 cloves, added cumin, used black and kidney beans and plain diced tomatoes. I served it over whole wheat egg noodles and topped with sour cream and a little mozzarella, it was a hit! My boyfriend who is an avid meat eater didn’t miss meat at all in it.

I reduced the liquid and the spices and put this in the crock pot. I didn’t throw it out, but I won’t be making it again.

I used Rd Gold brand Italian-style diced tomatoes and did not like the Italian seasoning taste. To sweet! The only other seasoning taste was just mildly hot from the cayenne. I had to doctor up the whole thing.

Very good and very easy to make, I had most of the ingredients on hand. I also added the cumin as others recommended.

I thought this was a really good beginning, GOURMETGUY. As did others, I added to it. More mushrooms (button), double the garlic, cumin and oregano, a can of pinto beans, a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish, which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles, and that was good, as well. Thanks for the recipe.

This was a great chili that was so different. I used 2 lbs of cremini mushrooms, slightly more chili powder and threw in at least a tbls of cumin. I loved the flavor and texture the mushrooms gave the chili. Next time I may take thequalitycookdotcom’s suggestion and add a green pepper. Oh I served the leftovers with whole wheat egg noodles and it was great. Thanks for a great recipe! I’m sure I will make it again.