I thought this was a really good beginning GOURMETGUY. As did others I added to it. More mushrooms (button) double the garlic cumin and oregano a can of pinto beans a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles and that was good as well. Thanks for the recipe.
I thought this was a really good beginning GOURMETGUY. As did others I added to it. More mushrooms (button) double the garlic cumin and oregano a can of pinto beans a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles and that was good as well. Thanks for the recipe.
After making a few modifications this turned out beautifully! I used one can each of kidney and black. TONS of garlic and the usual chili ingredients: carrots celery and more tomatoes than it called for. I used quite a few more seasonings also some cajun etc. and cooked it in a dutch oven iron skillet. Because of this I had to add more water at one point and ended up still cooking it for less than 40 mins (maybe 25? can't really remember). I also added ground turkey though it didn't need it...the mushrooms were fantastic in it. Next time would add lots more! They made the chili!
This was very good I did make a few changes - increased garlic to 5 cloves added cumin used black and kidney beans and plain diced tomatoes. I served it over whole wheat egg noodles and topped with sour cream and a little mozzarella it was a hit! My boyfriend who is an avid meat eater didn't miss meat at all in it.
This was a great chili that was so different. I used 2 lbs of cremini mushrooms slightly more chili powder and threw in at least a tbls of cumin. I loved the flavor and texture the mushrooms gave the chili. Next time I may take thequalitycookdotcom's suggestion and add a green pepper. Oh I served the leftovers with whole wheat egg noodles and it was great. Thanks for a great recipe! I'm sure I will make it again.
It was edible and my oldest daughter said it was 'decent'. It wasn't horrible but nothing to rave about. Nobody would have seconds and I will not be making it again.
Mushrooms are my favorite food so I was excited to try this. I used about 5 different types of mushrooms and added pinto beans cilantro and fresh tomoatoes in addition to the canned. Yum! Thanks!
I thought this was pretty good. I worried about having too much mushroom squishiness but it was a meaty flavor and I liked it. I served with cheddar sprinkled on top.
Sorry but I did not care for this. I should have known that before I tried it. As a native Texan I know chili and this ain't it.
This was a great chili that differs from the norm. I used 2 lbs of baby bella mushrooms added a chopped green pepper used slightly more chili powder and threw in at least a tbls of cumin. I actually cooked this in the crock pot and decided to add about half of a can of beef broth just to make sure it didn't dry out. I will use this one again in the future - thank you for such a great recipe!
