Vegetarian Portobello Chilli

Vegetarian Portobello Chilli


32 people made this

Meaty portobello mushrooms make a great addition to chilli beans. Adjust the chilli powder to your own taste if necessary.


Serves: 6 

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon chilli powder
  • 1/4 teaspoon ground cayenne pepper
  • 750g portobello mushrooms, cut into 1cm pieces
  • 420g can Italian-style diced tomatoes
  • 420g can red kidney beans
  • salt and freshly ground black pepper to taste

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  1. Heat the oil in a large heavy based frying pan over medium heat, and cook the onions until tender. Stir in the garlic, chilli powder and cayenne pepper, then add the mushrooms to the pan, and continue cooking, stirring frequently, for 10 minutes, or until tender.
  2. Add the tomatoes and beans to the pan, season to taste with salt and pepper, then reduce heat to low. Cover and simmer for 40 minutes.

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