PORTABELLO CHILI
From cooks.com
1 28 oz can crushed tomatoes
1 16 oz can kidney beans
1 16 oz can pinto beans
1 16 oz can black beans
1 16 oz can re-fried beans
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 poblano pepper, chopped
1 large white onion, chopped
3 8oz packs baby Portobellos mushrooms, finely chopped
6 cups "Better Than Bouillon" beef broth
2 tsp salt
1 tbsp pepper
4 tbsp chili powder
2 tbsp cumin
1 tbsp granulated onion
1 tsp Tabasco
6 cloves garlic, crushed
1 8 oz pkg mild Cheddar, cut into cubes
Combine all ingredients and bring to boil. Reduce heat and simmer for 2 hours, stirring frequently.
Top with shredded mild Cheddar and crumbled corn chips.
Submitted by: J-MAN
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From cooks.com
1 28 oz can crushed tomatoes
1 16 oz can kidney beans
1 16 oz can pinto beans
1 16 oz can black beans
1 16 oz can re-fried beans
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 poblano pepper, chopped
1 large white onion, chopped
3 8oz packs baby Portobellos mushrooms, finely chopped
6 cups "Better Than Bouillon" beef broth
2 tsp salt
1 tbsp pepper
4 tbsp chili powder
2 tbsp cumin
1 tbsp granulated onion
1 tsp Tabasco
6 cloves garlic, crushed
1 8 oz pkg mild Cheddar, cut into cubes
Combine all ingredients and bring to boil. Reduce heat and simmer for 2 hours, stirring frequently.
Top with shredded mild Cheddar and crumbled corn chips.
Submitted by: J-MAN
_._,_._,_
