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This "Italian chili" is a bitey, spicy bit of heaven. With just the right amount of spices, wine and "heat" this hearty dish is sure to please even the most discriminating chili afficianado. It is a vegan dish but by using some earthy mushrooms the chili takes on a meaty tone that is delicious in every way!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $1.35 view details

Direcciones

  1. Heat a small skillet over medium-high heat. Add in the fennel seeds
  2. and "toast" until aromatic. Then, using a morter and pestil or other means, crush the seeds finely.
  3. In a medium soup pot or Dutch oven heat the oil over medium-high heat. Add onions, garlic, chili powder, fennel, salt, pepper, cayenne, and Italian seasoning. Cook, stirring until aromatic - about 1 minute.
  4. Add the mushrooms and wine and cook until the mushrooms are slightly tender, stirring the whole time - about 2 to 3 minutes.
  5. Add the beans and tomatoes with juices. Mix. Bring to a boil then reduce heat and allow to simmer. Cook, stirring occasionally, until the liquid reduces a little and the chili becomes slightly thicker - about 15 minutes.
  6. Ladle into serving dishes and garnish with a sprig of parsley. As an option you may sprinkle Daiya shredded mozzarella vegan cheese on top before serving serving.
  7. ** I like Vina Borgia red wine and used it in this recipe. You may use this or Chianti or your favorite red as well.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 346g
Recipe makes 6 servings
Calories 273  
Calories from Fat 44 16%
Total Fat 4.91g 6%
Saturated Fat 0.96g 4%
Trans Fat 0.01g  
Cholesterol 2mg 1%
Sodium 1092mg 46%
Potassium 917mg 26%
Total Carbs 40.85g 11%
Dietary Fiber 14.7g 49%
Sugars 6.4g 4%
Protein 14.63g 23%
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