Meaty Portobello Chili

meaty portobello chili
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 portobello mushroom caps, gills discarded
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 pound ground bison meat or lean ground beef
  • 1 14 1/2 ounce can crushed tomatoes
  • 1 15 ounce can black beans, rinsed
  • 1 15 ounce can chickpeas, rinsed


Using a box grater, coarsely shred the mushrooms. In a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper; transfer to a plate.

Add the remaining 1 tablespoon olive oil and the onion to the skillet over medium heat and cook, stirring, until golden, about 5 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Add the ground bison meat and cook, breaking up the meat, until no longer pink, about 3 minutes.

Stir the tomatoes, black beans and chickpeas into the chili. Partially cover and simmer until thickened, about 15 minutes.