Veganvegetarian Portobello Mushroom Chili Food

VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

PORTOBELLO MUSHROOM CHILI

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.

ITALIAN MUSHROOM CHILI

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.

VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
• Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
• Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
• Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
• Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
• After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).