Ingredients

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

Preparation

  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. Add diced portobello mushrooms and saute until softened (about 10 minutes), stirring frequently.

  3. Add tomatoes, kidney beans, and salt. Cover and simmer on a low heat for 40 minutes.

  4. Serve topped with grated cheddar cheese, if desired.