Vegan/Vegetarian Portobello Mushroom Chili

• 6 tablespoons olive oil (or as needed)
• 2 medium onions, chopped
• 1 teaspoon crushed red pepper flakes (or to taste)
• 1 green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 teaspoons dried oregano (rubbed between fingers to release the flavors)
• 2 lbs portabella mushrooms, cut into 1-inch pieces (can use more)
• 8 garlic cloves, chopped (do not finely mince)
• 2 -3 tablespoons chili powder (can use more)
• 2 -3 teaspoons cumin
• 4 (14 ounce) cans stewed tomatoes (with juice)
• 1 (15 ounce) can tomato sauce
• 2 teaspoons seasoning salt
• 2 (15 ounce) cans red kidney beans (with juice)
• fresh ground black pepper

1. Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
2. Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
3. Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
4. Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
5. Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
6. After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!
7. ).

olive oil, onions, red pepper, green bell pepper, pepper, oregano, portabella mushrooms, garlic, chili powder, cumin, tomatoes, tomato sauce, salt, red kidney beans, fresh ground black pepper

Taken from www.food.com/recipe/vegan-vegetarian-portobello-mushroom-chili-356632 (may not work)