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'MEATY' ITALIAN MUSHROOM CHILI




Source of Recipe


RFF


List of Ingredients




1 tablespoon vegetable oil
4 green onions, white and some green parts, sliced
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon Italian herb mix
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
Freshly ground black pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 (14 1/2-ounce) cans diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
Shredded Parmesan cheese, optional
Chopped flat-leaf parsley, optional


Recipe



Heat oil in a Dutch oven over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper to taste; cook, stirring, until fragrant, about 1 minute. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer.
Cook, stirring occasionally, until liquid has reduced somewhat, about 15 minutes. Garnish with cheese and parsley, if desired.