Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Italian Mushroom Chili




Source of Recipe


the web


List of Ingredients




1 tablespoon vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb seasoning
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
fresh ground black pepper
1/2 cup chianti wine or other red wine
3 portabello mushrooms, coarsely chopped
3 (14.5 ounces) cans diced tomatoes in tomato puree
2 (15 ounces) cans cannellini beans, rinsed,drained
shredded parmesan cheese (optional)
chopped flat leaf parsley (optional)


Recipe



1. Heat oil in a Dutch oven.
2. Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
3. Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
4. Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
5. If desired, garnish with cheese and parsley before serving.