Italian Mushroom Chili

• 1 tablespoon vegetable oil
• 4 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon Italian herb seasoning
• 1 teaspoon crushed dried fennel
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper
• fresh ground black pepper
• 1/2 cup chianti wine or 1/2 cup other red wine
• 3 portabella mushrooms, coarsely chopped
• 3 (14 1/2 ounce) cans diced tomatoes in tomato puree
• 2 (15 ounce) cans cannellini beans, rinsed,drained
• shredded parmesan cheese (optional)
• chopped flat leaf parsley (optional)

1. Heat oil in a Dutch oven.
2. Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
3. Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
4. Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
5. If desired, garnish with cheese and parsley before serving.

vegetable oil, green onions, garlic, chili powder, italian herb seasoning, dried fennel, salt, ground red pepper, fresh ground black pepper, chianti wine, portabella mushrooms, tomatoes, cannellini beans, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/italian-mushroom-chili-105584 (may not work)