Tasty chili recipe for any sporting event.

If you’re getting ready to sit down and enjoy the NBA finals between the
Miami Heat vs. the Denver Nuggets you may want to make the following dish.
The Dish: Chili.
But hold on, this chili is not only great tasting, it’s also great for your waistline,
why?
It’s made with mushrooms and not calorie heavy beef.

So, if you enjoy a good bowl during the fall and winter months or you eat it
while watching a sporting event, this is the chili for you.

Recipe for Smoky Mushroom Chili!
Your grocery list:
1 green bell pepper
1 onion
1 bunch of fresh cilantro
1 pound of portobello mushrooms, buy sliced or slice it at home
1 can of pinto beans, buy low-sodium or regular (make sure to rinse
a few times)
1 can of no-salt canned tomatoes (28 oz.)
2 cloves of garlic or 1 small jar of minced garlic
bottle of chili powder, bottle of cumin, bottle of smoked paprika
1 small container of low-fat sour cream

Ingredients:
1 Tbs. of olive oil
1 cup of sliced onion
1 green bell pepper, seeded and sliced
3 tsps. of minced garlic
1 pound of Portobello mushrooms, sliced
2 cups of rinsed and drained pinto beans
2 cups of canned tomatoes
1/2 Tbs. of chili powder
2 tsps. of ground cumin powder
2 tsps. of smoked paprika
salt and pepper
To garnish the chili: Sour cream and fresh cilantro leaves
To make:
Heat the oil in a large nonstick skillet over medium high heat.
Add the onion and green pepper
Saute for 3 minutes and stirring occasionally.
Add the garlic and mushrooms, saute for another 3 minutes.
Add the beans, crushed tomatoes, chili powder, cumin and smoked
paprika. Stir to combine the ingredients. Bring to a simmer; cover
with a lid and cook for 15 mins. Taste it and if it needs salt and pepper or
cumin and chili powder add some.
Divide chili between two to three bowls. Top each bowl with some sour
cream and cilantro leaves.

Sources:
* Recipe by Linda Gassenheimer, author of 30 cookbooks
* Contact her at www.WDNA.org

Please pass this recipe on to chili loving family and friends.
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Thank-You!