Meaty Portobello Chili
This Meaty Portobello Chili is sure to please both meat lovers and veggie fanatics alike-- made with ground beef, it's bulked up with ground portobello mushrooms for a savory and satisfying yet nutritious meal!
Recipe type: Entree
Cuisine: Chili
  • 2 packages sliced baby bella mushrooms
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper
  • 1 large onion, chopped
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 lb ground lean beef
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed
  1. Pulse mushrooms in a food processor until finely chopped.
  2. In a large skillet, heat 1 tbsp olive oil over medium heat.
  3. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper.
  4. Meanwhile, heat the remaining 1 tbsp olive oil over medium heat.
  5. Add the onion and cook, stirring, until golden, about 5 minutes.
  6. Add the chili powder and cumin and cook, stirring, for 1 minute.
  7. Add the ground meat and cook, breaking up the meat, until no longer pink, about 3 minutes.
  8. Stir the mushrooms, tomatoes, black beans and chickpeas into the chili.
  9. Partially cover and simmer until thickened, about 15 minutes, then serve.
Recipe by Flying on Jess Fuel at