ingredients

  • 1 tablespoon oil
  • ¼ cup minced garlic
  • 1 ½ cups diced onion
  • 1 ½ cups diced celery
  • 4 cups sliced wild mushrooms
  • ¾ cup diced green bell pepper
  • 1 tablespoon water
  • 4 cups diced tomatoes
  • 1 12-oz can kidney beans, drained
  • 3 tablespoons chili powder

directions

*The rich taste of wild mushrooms takes the place of meat in this robust chili. Heat the oil in a saute pan or skillet. Add the garlic, onion, celery, mushrooms, pepper, and water and saute until tender. Add the remaining ingredients, cover and cook over low heat for 1 hour, stirring occasionally. Serves 6 to 8. From Richard Perry, Chef of Richard Perry Restaurant. From Great Vegetables From the Great Chefs.

Categories

Web

Keywords

Wild Mushrooms

MacGourmet downloadWild mushroom chili. To import, drag image to your MacGourmet recipe box.

servings/yield

6 servings

rating