'Meaty' Italian Mushroom Chili

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'Meaty' Italian Mushroom Chili

 

1 tablespoon vegetable oil

4 green onions, white and some green parts, sliced

2 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon Italian herb mix

1 teaspoon each, crushed dried fennel, 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 oz. cans diced tomatoes with juices

2 15 oz. cans cannellini beans, rinsed, drained

shredded parmesan cheese

chopped flat-leaf parsley, optional

 

Heat oil in Dutch oven over medium-high heat. Add onions, 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.

Makes 6 servings.

Calories 201, Fat 4 g, Carbs 35 g, Sodium 974 mg, Fiber 11 g.