- 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
*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.
Wild mushroom chili. To import, drag image to your MacGourmet recipe box.