It would possibly seem ordinary to name this chili, as it consists of neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this highly spiced dish that is paying homage to conventional chilies. The mushrooms are simmered in a rich and spicy tomato base, in conjunction with some purple bell pepper, resulting in a comforting dish in an effort to warmness you up and satisfy any cravings for spiced up meals. Needless to mention, mushroom enthusiasts like myself with also get their fungus restoration. I served this along some candy potato fries, but it would be quite true with brown or white rice too. To fill it out similarly, serve with a leafy inexperienced salad at the side.
Other chili recipes from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Black Bean Chili with Mushrooms and Toasted Spices
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
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