PORTOBELLO MUSHROOM CHILI
This is a very hearty and tasty chili.
Provided by GOURMETGUY
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
- Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
MEATY THICK MAN CHILI
Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 14.3 g, Cholesterol 114.4 mg, Fat 27.6 g, Fiber 6.1 g, Protein 36.8 g, SaturatedFat 10.5 g, Sodium 506.2 mg, Sugar 3.5 g
MEATY CHILI WITH MUSHROOM
My mom loves her Taste of Home Cookbooks. She found this recipe a few years back and it's become a staple in our house during cold winter months. My dad loves it because of the mushrooms.
Provided by veraj9170
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: For the vegetable juice, I use V8 Juice.
- In a Dutch oven or soup kettle, cook the sausage, beef and onion over medium heat until the meat is no longer pink and onion is tender; drain.
- Stir in the mushrooms, V8 juice, tomato paste and seasonings. Bring to a boil, Reduce heat; cover and simmer for 1 hour. Garnish with sour cream if desired.
Nutrition Facts : Calories 392.2, Fat 26.8, SaturatedFat 9.8, Cholesterol 81.7, Sodium 1363, Carbohydrate 16.8, Fiber 3.3, Sugar 10.5, Protein 22.6
ITALIAN MUSHROOM CHILI
Portobello mushrooms are the "meat" of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the "Arizona Republic".
Provided by Lorac
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven.
- Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
- Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
- Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
- If desired, garnish with cheese and parsley before serving.
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BEST EVER MEATY MUSHROOM CHILI - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (18)Total Time 2 hrs 20 minsCategory Main CourseCalories 300 per serving
- In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
- Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
- Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
- Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
MEATY MUSHROOM SAUSAGE CHILI - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (5)Total Time 1 hr 15 minsCategory DinnerCalories 640 per serving
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add half of the mushrooms and cook until they brown. Remove the mushrooms from the pan then repeat with one more tablespoon of oil and the remaining mushrooms. Remove them from the pan once cooked.
- Break the sausage meat into chunks, rolling into balls if it is falling apart. Heat a tablespoon of oil in the pan and add the sausage pieces. Cook for about 5 minutes, or until they start to brown and are cooked enough that they hold together like meatballs.
- While the mushrooms and sausage are cooking, add a tablespoon of oil to a large pot over medium-high heat. Add the onion and cook until it is golden, about 5 minutes. Add the garlic and ground beef to the pot and cook until the meat is no longer pink. Add the bell peppers and celery and cook for 5 minutes.
- Push the meat and veggies to the side of the pot and add the tomato paste to the middle. Let it cook for 3 minutes, or until it begins to smell sweet.
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