Categories: Vegan

Ingredients

• 1 large onion, chopped
• 1 tsp bottled minced garlic
• 2 Tbsp olive oil
• 8 oz portobello mushroom caps, coarsely chopped (about 4 cups)
• 1 28-oz can whole tomatoes, undrained and chopped
• 1 15 oz can red kidney beans, rinsed & drained
• 1 Tbsp ground cumin
• 1 Tbsp medium or hot chili powder
• Sour cream (optional)

Directions

1. In large saucepan, cook onion and garlic in hot oil until onion is tender

2. Stir in mushrooms. Cook and stir 3 minutes more

3. Stir in undrained tomatoes, kidney beans, cumin, and chili powder

4. Bring chili to boiling. Reduce heat. Cover and simmer for 1 hour

5. If desired, top individual servings with sour cream

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