Homestyle Chili with Mushrooms -

Homestyle Chili with Mushrooms

The perfect homemade chili recipe with or without mushrooms. Leftovers are freezer friendly and easy weeknight chili dogs.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: allergy-friendly, chili, dairy-free, easy recipe, egg-free, family meals, flourless recipe, gluten-free, nut-free

Servings: Servings

Calories: 133kcal

Author: Mary Krick

Ingredients

2 lbs lean ground beef ~ or ground turkey
1 Lg
 white or yellow onion
~ finely chopped
1-2 Tbsp
minced garlic 
2 Tbsp
chili powder 
1 tsp cumin
1 tsp
cayenne pepper 
1 tsp salt
1/4 - 1/2 tsp
 pepper 
1 15-oz can pinto beans ~ drained and rinsed
1 15-oz can dark red kidney beans ~ drained and rinsed
2 15-oz cans
 red beans 
~ drained and rinsed
1 Lg can tomatoes ~ pureed Or puree your own homegrown tomatoes as I do to equal the same amount. For me, it's about 1 full, gallon size freezer bag of frozen tomatoes, defrosted and pureed. (skin and all in the Vitamix)
1 15-oz can
 tomato sauce 
1 cup water
3-4 cups
 fresh sliced mushrooms
~ leave out for yeast-free diets

Instructions

In a large kettle brown meat.
Drain meat and return to kettle. Add chopped onion to cooked meat and sauté for about 3 minutes.
Add sliced mushrooms along with all the spices and continue to sauté a few more minutes.
Add beans, pureed tomatoes, tomato sauce, and water. Bring to a boil. Simmer 30 - 40 minutes stirring occasionally.

Notes

**Spice amounts are flexible because not everybody likes their chili as spicy as we do. I suggest tasting as you go…but don't get full!
* leave out mushrooms for yeast-free diets.
 *optional - leave out tomato sauce and water for a thicker chili.

Nutrition