Lent is upon us so meatless dishes. How about a meatless dish that tastes like meat? That is what the mushrooms can do if properly handled with the right spices. The Fruitful Forest provided the shiitakes that the owner cultivates. I used Poppi’s chili mixture and few extra ingredients. It’s a hearty chili; add some cornbread and dinner.

Lent is upon us so meatless dishes. How about a meatless dish that tastes like meat? That is what the mushrooms can do if properly handled with the right spices. The Fruitful Forest provided the shiitakes that the owner cultivates. I used Poppi’s chili mixture and few extra ingredients. It’s a hearty chili; add some cornbread and dinner is served.

1 pound shiitake mushrooms (from The Fruitful Forest)
1 pound portobello mushrooms
1 1/2 tablespoon Poppi’s chili powder
1/4 teaspoon cayenne
1/2 teaspoon salt
1 28-ounce can plum tomatoes
1 teaspoon pepper
2 medium onions, diced
3 cloves garlic, minced
1 can kidney beans
1 bunch green onion
6 tablespoons olive oil

Cheese for topping.

Chop mushrooms to 1/4 inch pieces.

Heat dutch oven to medium and add oil.

Add onions and cook for 5 minutes.

Add mushrooms and salt to pan and cook for 8-10 minutes.

Add chili powder, cayenne, and garlic. Cook for 2 minutes.

Add tomatoes and beans and cover.

Simmer on low for 40 minutes.

Top with cheese and serve with cornbread.