Portabella Chili Recipe

Portabella Chili


INGREDIENTS

  • 1 medium onion, diced                
  • 2 pounds portabellas or baby bellas, chopped
  • 1 celery stalks, diced                    
  • 2 1/2 cups diced tomatoes
  • 2 Teaspoons garlic, minced                
  • 2 cups tomato sauce
  • 2 Tablespoons olive oil                
  • 4 cups kidney beans or less if desired
  • 1 Green Bell peppers diced                
  • 2 Tablespoons chili powder
  • 1 red bell peppers, diced                
  • 1 Tablespoons corn meal
  • 1 Tablespoons jalapenos, minced            
  • 1 Tablespoon  cumin
  • 2 Teaspoons salt                
  • 1 Teaspoon black pepper

INSTRUCTIONS

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté the onions, celery, garlic, chili powder, cumin, salt and pepper in the hot oil until just browned.
  3. Add mushrooms and sauté 5 minutes more, add remaining ingredients, and bring to a boil. Simmer 20-30 minutes.  
  4. Serve topped with diced raw onion and River Valley Ranch 5 Cheese Garlic Spread.

Serves 6 adults. Doubles as a great dip with tortilla chips. Remember; chili always tastes better the longer it simmers or served the next day!

Find key ingredients for this recipe at the Farm Store or Farmer's Table.