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Reply to "Vegetarian chili - tips"
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[quote=Anonymous]Mushrooms! I use a ton of mushrooms in my chili whether I'm making it vegetarian, or with meat. Any hearty mushroom will work, but I prefer portobellos for their texture and price point. Rough chop them, or better yet, run them through a food processor and add them at the very beginning to sweat down with your onions, etc. Make sure they've given up most of their moisture before adding your wet/liquid ingredients. When cooked and incorporated, they take on a texture similar to ground beef and easily absorb the flavor of any added spices. Mushrooms lighten up a meat based chili without sacrificing flavor and add some bulk and thickness to vegetarian recipes. Because of their high moisture content I can easily use several pounds of mushrooms in a big batch of chili.[/quote]
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