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Mushroom & Black Bean Chili

Mushroom & Black Bean Chili

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This meatless chili twist is by Abby Bodiker

Abby Bodiker's Twist on the Classic Beef & Bean Chili

    Mushroom & Black Bean:

  1. Soak 2 ancho chilies in a bowl of boiling water for 30 minutes. Drain; reserve 1/4 cup soaking liquid. Stem and seed the chiles. Using a blender, puree the chiles, reserved liquid and 2 cloves garlic.
  2. Replace the beef with 2 lbs. portobello mushrooms, chopped. Add ancho chile puree. Replace the kidney beans with black beans. Serve with corn chips and lime wedges.