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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
  • Beef & Bean Chili
  • 2 ancho chilies
  • 2 cloves garlic
  • 2 pounds portobello mushrooms, chopped
  • 2 cans (15 oz. each) black beans, drained
  • Corn chips and lime wedges
  1. Start by making the Beef & Bean Chili chili recipe.
  2. Mushroom & Black Bean:

  3. 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.
  4. Replace the beef with 2 lbs. portobello mushrooms. Add ancho chile puree. Replace the kidney beans with black beans. Serve with corn chips and lime wedges.