The recipe I have for portobello chili says that with the presence of this meaty mushroom, you won't even notice that there isn't any meat. Though that is not entirely true, it does make for an interesting take on chilli...anything that's vegetarian and can still be called delicious is a hit by my standards.
Considering the fact that chili is a southern thing - or "thang" - I accompanied the dish with some corn bread. I took a bit of the easy way out here by using Bob's Red Mill Natural Foods gluten free cornbread mix but had I done it from scratch scratch the result would have been the same. A cast iron skillet, some cornbread mixture, pop it in the oven and voilà! Serve with chili, gumbo, jambalaya or other such southern fare and you're in business.
Portobello Chipotle Chili
1 large onion chopped
1 tsp. minced garlic
2 Tbsp. olive oil
8 oz. portobello mushroom caps, coarsely chopped (about 4 cups)
2 chipotle chilis, chopped
1 28-oz. can whole tomatoes, undrained and chopped
1 15- to 16-oz. can red kidney beans rinsed and drained
1 Tbsp. ground cumin
1 Tbsp. medium or hot chili powder
Dairy sour cream (optional)
Chopped cilantro (optional)
1. In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder.
2. Bring chili to boiling; heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream.
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