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Portobello Mushroom Chili

GOURMETGUY

"This is a very hearty and tasty chili."
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Ingredients

1 h 10 m servings 193 cals
Original recipe yields 6 servings

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Directions

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  1. Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
  2. Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Nutrition Facts


Per Serving: 193 calories; 5.4 g fat; 28.4 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 518 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 32 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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.

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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 a...

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 i...

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 topp...

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 ga...

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! Tha...

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.

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.

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 ...