Vegetarian Mushroom Chili

Vegetarian Mushroom Chili
          or ChilItaliano (Italian Chili)

Ingredients

1 Tbsp. of olive oil or grapeseed oil
2 cloves of garlic, minced
1 tsp. of crushed, toasted fennel seeds
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 red wine**
1 (8 oz.) package of sliced baby bella mushrooms
2 cans (14.5 oz.) of diced tomatoes with juice
3 cans (15 oz.) of cannellini beans, rinsed & drained
Shredded vegan cheese and chopped Italian parsley (optional)
Fresh ground black pepper to taste

How we make it

Heat a small skillet over medium-high heat. Add in the fennel seeds
and "toast" until aromatic. Then, using a morter and pestil or other means,
crush the seeds finely.

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.

As an option, garnish with Daiya mozzarella vegan cheese and parsley and serve.

** I like Viña Borgia red wine and used it in this recipe. You may use Borgia, Chianti, Sangiovese or your favorite red as well.

Serves 6

Per serving: Calories 57, Calories from Fat 30, Total Fat 3.42g, Saturated Fat 0.61g, Trans Fat 0.01g, Cholesterol 2mg, Sodium 335mg, Potassium 120mg, Total Carbs 2.92g, Dietary Fiber 1.3g, Sugars 0.61g, Protein 0.96g