6 large portobella mushrooms
1 large white onion, peeled and finely chopped
3-4 large cloves garlic, peeled and finely chopped
2-3 stalks celery, chopped
2-3 sweet peppers, various colours, seeded and chopped
6-8 white button or cremini mushrooms, trimmed and sliced
1 can beans (red kidney, black, mixed or your favourite), rinsed and drained
1 pint tomato sauce
125ml tomato paste
1 packet chili seasoning (or your favourite custom blend)
1 tsp salt (or as needed to taste)
1 tsp granulated sugar (or as needed to taste)
sour cream, grated cheddar cheese for serving
Roughly chop the portobellas then pulse them in a food processor for about 10 seconds or until finely chopped.
Heat a splash of olive oil in a large skillet and sauté the chopped portobellas, onion and garlic for about 5 minutes or until the mushrooms have reduced somewhat and released some of their moisture and the onions are soft and translucent. Remove from heat and set aside.
Add the tomato sauce and tomato paste to the bottom of a slow cooker and mix together. Add the sautéed mushrooms-onion-garlic mixture, the chopped celery, chopped peppers, the sliced button mushrooms and the beans.
Add the seasonings and stir well to combine everything.
Cover the slow cooker. Turn on High until hot, then turn down to Low and leave to cook for 8-10 hours.
Turn off the cooker, uncover and stir well, Test the taste and add salt and/or sugar if required. Cover and leave chili to cool to room temperature, then remove crock from cooker and refrigerate for 24 hours. Chili may be portioned out and frozen at this point.
Re-heat and serve with a dollop of sour cream and some grated cheddar cheese.
Serves 4-6
