Recipe

Vegetarian Chili On A Portabella Mushroom Cap Recipe

Add Step-by-Step Photos	Melissa / All my dishes 3 years ago Vegetarian Tex-Mex, as seen on my little show, 2 for 10 (with Melissa). It pretty much boils down to Vegetarian Chili on a Portabella Mushroom Cap. And instructional video is located in the TV station. Prep:3m Cook:20m Servings:24	Melissa
	chili muyshroom vegan vegetarian portabella bean

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Ingredients

1 Green Pepper

1 Small Onion (around the size of a lemon)

1 Can Diced Tomatoes (with jalepeno if possible)

1 Can Dark Kidney Beans

1 Can Black Beans

1 Small Can Corn

1 Small Can Tomato Paste

2 Portabella Mushroom Caps (try for "bowl shaped")

1 Bag Tortilla Chips

Basics: Chili Powder, Olive Oil, Salt, Pepper, and Powdered Garlic

1 Pot, 1 Pan

Directions

1) Warm a pot over medium flame. Slap in some Olive Oil! We're going to sweat one coursely chopped Green Pepper and one small Onion by placing it into the pot and cooking for about 3 minutes. Make sure to stir often. We're looking for the vegetables to get a little color to them, and get soft

2) Add 1 can of Diced Tomatoes (I personally like the ones already infused with Jalapeno Peppers), 1 can of Black Beans, 1 can of Dark Kidney Beans, and 1 small can of Tomato Paste into the pot. Give it at LEAST a teaspoon of chili powder, some salt, powdered garlic, and pepper. Stir to coat evenly. this is going to sit for about 18 minutes. And give it a stir every now and then, for Heaven's sake!

3) Prep 2 Portabella Mushroom Caps by removing the stems, brushing with a little olive oil, and giving them the Salt and Pepper treatment. Make sure you do this on BOTH SIDES.

4) Now warm a pan on Medium-Low flame and drizzle in some Olive Oil. Place the caps top-down on the pan. These should cook for about 3-5 minutes, depending on their thickness. We'll know we're ready to flip them when the edges start to drop and the mushrooms get soft.

5) Flip the mushrooms and cook them for the same time on the other side.

6) Remove and plate top-down. these are going to be "bowls" for our chili.

7) With 5 minutes left on the chili, throw in a small can of corn. You've been stirring, right?!!?

8)Plate and serve with Tortilla Chips. We're done, sparky!

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