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!
Author: Jess
Recipe type: Entree
Cuisine: Chili
Ingredients
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
Instructions
Pulse mushrooms in a food processor until finely chopped.
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper.
Meanwhile, heat the remaining 1 tbsp olive oil over medium heat.
Add the onion and cook, stirring, until golden, about 5 minutes.
Add the chili powder and cumin and cook, stirring, for 1 minute.
Add the ground meat and cook, breaking up the meat, until no longer pink, about 3 minutes.
Stir the mushrooms, tomatoes, black beans and chickpeas into the chili.
Partially cover and simmer until thickened, about 15 minutes, then serve.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/meaty-portobello-chili/