Vegetarian Mushroom Chili

Vegetarian Mushroom Chili

Ingredients

1 Tbsp. of olive oil or grapeseed oil
2 cloves of garlic, minced
1 tsp. of crushed, dried fennel
1 tsp. of sea salt
1/4 tsp. of ground red pepper
2 Tbsp. of chili powder
4 green onions, sliced (include some green)
1 Tbsp. Italian seasoning or herb mix
1/2 cup of Chianti or Sangiovese
2 cups of small button mushrooms, coarsely
chopped ( portobello mushrooms are also good)
3 cans (15 oz.) of diced tomatoes with juice
2 cans (15 oz.) of cannellini beans, rinsed & drained
Shredded Parmesan or vegan Parmesan and chopped
Italian parsley (optional)
Fresh ground black pepper to taste

How we make it

Heat the oil in a large pot, over medium-high heat.
Add the onions and garlic, Italian seasoning and chili
powder.
Stir well and allow to cook for about 2 minutes.
Add in the red and black pepper, fennel, sea salt
and continue to cook while stirring, for another minute.
Add the mushrooms and the wine and cook while stirring
until the mushrooms have softened a little - about 2 minutes.
Add the beans and tomatoes and bring to a boil.
Reduce the heat and allow to simmer for about 15 minutes
more or until some of the liquid has reduced.
Garnish with the cheese and parsley and serve.

Serves 6 to 8.