'Meaty' Italian Mushroom Chili

Yield: Makes 6 servings

1 tablespoon vegetable oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb mix
1 teaspoon each: crushed dried fennel, salt
1/4 teaspoon ground red pepper
freshly ground black pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 cans (14 1/2 ounces each) diced tomatoes with juices
2 cans (15 ounces each) cannellini beans, rinsed, drained
shredded parmesan cheese, chopped flat-leaf parsley (optional)

Heat oil in Dutch oven over medium-high heat. Add onions, garlic,
chili powder, Italian herb mix, fennel, salt, red pepper and black
pepper to taste. Cook, stirring, until fragrant, about 1 minute. Add
wine and mushrooms. Cook, stirring, until mushrooms have softened
slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil;
reduce heat to simmer.

Cook, stirring occasionally, until liquid has reduced somewhat, about
15 minutes. Garnish with cheese and parsley, if desired.

Preparation time: 15 minutes; cooking time: about 18 minutes
Per serving: 201 calories; 4 grams fat; 0 grams saturated fat; 0
milligrams cholesterol; 35 grams carbohydrate; 9 grams protein; 974
milligrams sodium; 11 grams fiber

Recipe and analysis from the Chicago Tribune, a Tribune Publishing
newspaper



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