You won’t find any chili flavoring in this chili. That’s the way he likes it and that’s the way I make it, when I’m cooking just for him!

Yield: It’s an all you can eat, which means we don’t measure servings when I make this dish. (It’s greater than 16 cups)

4 T. extra virgin olive oil

24 oz. fresh baby portobello mushrooms, quartered

1 lg. green pepper, cored, cut into 1/2 inch chunks

1 jumbo sweet onion, peeled, cut into 1/2 inch squares

4, 15 oz. cans stewed tomatoes, with liquid, cut into halves

2, 15 oz. cans black beans, with liquid

10-3/4 oz. can tomato soup plus 1 can water

6 oz. can tomato paste plus 1 can water

salt to taste

lots of freshly ground black pepper

2 t. dried basil

4-5 lg. garlic cloves, finely chopped

1/4 t. ground allspice

In a very large skillet or soup pot, over medium heat, melt oil. Add mushrooms, green pepper, and onion. Salt as desired, then saute, stirring occasionally, until all ingredients become caramelized. This will take a while, so be patient.

Add remaining ingredients, stir well, and cook over medium-low heat, uncovered, for about 45 minutes. Salt to taste and serve.

Notes: All the ingredients of chili without the chili flavoring sets this chili apart from its more traditional variations. This family loves it. Makes enough for a crowd or as lunches for a week.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."