This meatless chili twist is by Abby Bodiker
Abby Bodiker's Twist on the Classic Beef & Bean Chili
- 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.
- 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.
Mushroom & Black Bean: