You wont miss the meat in this Mushroom Chili recipe. It is loaded with everything that makes chili great!
It has been extra cold here in Virginia. It makes sense to make something warm and hearty during the really cold months. My slow cooker makes preparing dinners like this a breeze.
Mushrooms replace the meat in this chili recipe and makes it more than appropriate for meatless Fridays during Lent.
The only actual cooking is the quick saute of the mushrooms and onions to brown them up a bit. The beans make this very hearty along with the mushrooms.
All you need is a ice cold beer with this, unless of course you gave up beer for lent.
Slow Cooker Mushroom Chili
Ingredients:
2 large portabella mushrooms chopped
1 small onion chopped
1 can black beans
1 can mild rotel tomatoes
1 can kidney beans
4 cups vegetable stock or water
1 tablespoon chili powder
1 tablespoon barbecue sauce
1 teaspoon cumin
other fix ins such as cheese, sour cream and torilla chips
Directions:
In a large skillet add mushrooms and onions. Cook on medium until mushrooms are soft and onions are translucent, about 10 minutes. Pour into slow cooker. Add Black beans, tomatoes, kidney beans, stock, chili powder, barbecue sauce and cumin to slow cooker. Stir to combine everything. Cook on low for 3-4 hours. Add your favorite fix-ins such as sour cream, chips and cheese.
Peace be with you,
Veronica
