Portobello Mushroom Chili – Mar 29, 2016

5 cups diced, stemmed portobellos
3 cups water
1 cup yellow onion diced
2 teaspoons diced garlic
2 cups tomato crushed (I used canned)
1 teaspoon salt
1 teaspoon cumin
1 tablespoon chili powder
1/8 teaspoon cayenne
Garnish with green onion and cheddar

Place all ingredients except garnish in soup pot. Bring to a boil then reduce to simmer 15 minutes.
Enjoy!

Share