BABY PORTOBELLO CHILI
Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce!
Makes 13 cups
1/4 c. extra virgin olive oil
14 oz. fresh baby Portobello mushrooms, quartered
1 lg. sweet onion, peeled and diced into 1/2 inch squares
1 lg. sweet red pepper, cored and cut into 1/2 inch squares
1 lg. green pepper, cored and cut into 1/2 inch squares
2 med. Anaheim peppers, cored and cut into 1/2 inch squares
2-3 tiny habenero peppers, seeded and finely chopped, about 2 T.
1 t. salt
freshly ground black pepper to taste
15.5 oz. can dark red kidney beans including liquid
15.5 oz. can pinto beans including liquid
28 oz. can tomato sauce
28 oz. can stewed tomatoes including liquid
10-3/4 oz. can condensed tomato soup
2-3 lg. garlic cloves, peeled and finely chopped
1/4 c. coarsely cut fresh flat leaf parsley
1/4 c. coarsely cut fresh basil leaves
2 T. mild chili powder
2 T. unsweetened powdered cocoa
1 T. light brown sugar
1 t. mild paprika
1/2 t. turmeric
1/2 t. ground rosemary
3 T. margarine
In large soup pot, over medium heat, melt olive oil.
Add mushroom, onion, all peppers and salt. Freshly ground black pepper as desired, then stir well, and saute till partially wilted.
Add remaining ingredients, except margarine, stirring after each addition. Cover tightly, reduce heat to very low and cook 1 hour, stirring occasionally.
Stir in margarine till melted. Ladle into soup bowls and serve, or reserve for service later.
Notes: Although the heat from the habenero peppers is primarily in the seeds, the flesh is also hot. I prefer the texture of the flesh to the seeds, so that’s what I use. You, however, use whatever makes you happy.
The cocoa serves as a light blanket of richness, which forms the foundation through which to enjoy each flavor and texture of this chili more fully.