Portobello Mushroom Chili

• 2 tablespoons extra virgin olive oil
• 2 medium onions, diced
• 2 cloves garlic, chopped
• 1 tablespoon chili powder, heaping
• 1/4 teaspoon cayenne pepper, or to taste
• 1 1/2 pounds portobello mushrooms, cut in 1/2" cubes
• 28 ounces canned italian tomatoes, crushed
• 19 ounces red kidney beans, canned
• 1/2 teaspoon black pepper, or to taste
• salt, to taste

1. 1. In a large heavy pan, over medium heat, heat oil and saute onions until translucent. Add garlic, chili powder and cayenne pepper and continue to saute for 1 minute.
2. 2. Add diced portobello mushrooms and saute until softened (about 10 minutes), stirring frequently.
3. 3. Add tomatoes, kidney beans, and salt. Cover and simmer on a low heat for 40 minutes.
4. 4. Serve topped with grated cheddar cheese, if desired.

extra virgin olive oil, onions, garlic, chili powder, cayenne pepper, portobello mushrooms, italian tomatoes, red kidney beans, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/portobello-mushroom-chili-1200581 (may not work)