Chili - Portabello Mushroom - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 Tablespoons Olive Oil2 medium Onions, diced6 cloves of Garlic2 Tablespoons of Chili Powder1/4 teaspoon of Cayenne Pepper1 Tablespoon of Cumin1 Tablespoon of Oregano2 LB. of Portabello Mushrooms, cut into 1/2 inch pieces.2 (28oz.) Diced tomatos1 (19oz.) red Kidney Beans1 can of Black Beans1 cup of Carrots1 cup of CelerySalt to taste1/2 teaspoon of Black Pepper6 cups of water
Heat 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 for 10 minutes or until tender.
Pour the tomatoes and beans into the skillet. Season with salt and pepper.
Add water.
Reduce heat to low, cover and simmer 1hre and 30minutes.
Number of Servings: 14
Recipe submitted by SparkPeople user MERCEDES3414.
Pour the tomatoes and beans into the skillet. Season with salt and pepper.
Add water.
Reduce heat to low, cover and simmer 1hre and 30minutes.
Number of Servings: 14
Recipe submitted by SparkPeople user MERCEDES3414.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 778.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g