Recipe: Italian Mushroom Chili (no meat, using Portobello mushrooms)

'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 crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Freshly ground black pepper
1/2 cup Chianti or other red wine
3 Portobello mushrooms, coarsely chopped
3 cans (14 1/2 ounces each) diced tomatoes with juices
2 cans (15 ounces each) cannellini beans, rinsed, drained
Shredded Parmesan cheese (optional, for garnish)
Chopped flat-leaf parsley (optional, for garnish)

Heat oil in 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.

Makes 6 servings
Source: Chicago Tribune