Vegetarian Tex-Mex With Portobello Mushroom Recipe Video
Thanks for finding me! This is a GREAT Vegetarian/Vegan meal that makes chili for four (you'll need to add 2 more Portabellas if you want to SERVE for 4, however), with some leftovers! Like all of my recipes, this meal is designed for TWO people, spending LESS than $10, and cooked in about TWENTY minutes. It's the 2 for 10 method!
Ingredients
Green pepper - 1, coarsely chopped
Onion - 1, small
Diced tomatoes (with jalapeño if possible)- 1 can
Dark kidney beans - 1 can
Black beans - 1 can
Corn - 1 small can
Tomato paste - 1 small can
Portabella mushroom caps - 2
Tortilla chips - 1 package
Chili powder - 1 teaspoon
Olive oil - as required
Salt - to taste
Pepper - to taste
Powdered garlic - to taste
Directions
1) In a pot, saute the green pepper and onion in olive oil over a medium heat for about 3 minutes, stirring often.
2) Stir in the tomatoes, black beans, dark kidney beans and tomato paste.
3) Season with chili powder, salt, powdered garlic and pepper to taste.
4) Stir occasionally and cook the mixture for about 18 minutes.
5) Brush the Portabella mushroom caps with a little olive oil and season them evenly with salt and pepper on both sides.
6) In a pan, drizzle in some olive oil, place the caps top side down and cook for about 3 to 5 minutes.
7) When the mushrooms are softened, flip them and cook them for another 3 to 5 minutes on the other side.
8) With 5 minutes left on the vegetable mixture, stir in the corn, mix thoroughly.
SERVING
9) Spoon the chili into the mushroom caps and serve hot with tortilla chips.
2) Stir in the tomatoes, black beans, dark kidney beans and tomato paste.
3) Season with chili powder, salt, powdered garlic and pepper to taste.
4) Stir occasionally and cook the mixture for about 18 minutes.
5) Brush the Portabella mushroom caps with a little olive oil and season them evenly with salt and pepper on both sides.
6) In a pan, drizzle in some olive oil, place the caps top side down and cook for about 3 to 5 minutes.
7) When the mushrooms are softened, flip them and cook them for another 3 to 5 minutes on the other side.
8) With 5 minutes left on the vegetable mixture, stir in the corn, mix thoroughly.
SERVING
9) Spoon the chili into the mushroom caps and serve hot with tortilla chips.
Editors Review
Don't eat meat! Here is a vegetarian chilli with portobello mushroom recipe which will level up for your protein and scintillate your taste buds. A must try for the entire family. Just take a quick look for the exact recipe.Comments
Comments: 5 |
Add a Comment
easygreatfood.com says :
Melissa
Thanks for the great cooking show - I am in the process of doing a show like yours and found your writing about starting the show a great help - I think that it will take me about six months to get where you are for quality production - My friends all think that it will just be a video of my cooking, as you pointed out it is not that easy.
Thank you
Steve in Sacramento
Posted on: 11 January 2009 - 10:44pm
Addison says :
1000 views is great. Congratulations. Let us be buddies.
Posted on: 14 April 2007 - 12:54am
Joe Bush says :
I tried this recipe. It turned out delicious. I was looking for reasonably priced food option and "2 for 10" has given many nice options.
One suggestion chnage the picture on front page with better resolution image. It hides your beauty
Posted on: 10 January 2007 - 5:04pm
Neelam says :
I think that this country needs more vegetarian chefs like you!
Posted on: 16 November 2006 - 6:24pm
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