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"Meaty" Italian Mushroom Chili

1/4 cup water
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tbsp chili powder
1 tbsp Italian herb mix
1 tsp crushed dried fennel
1 tsp salt
1/4 tsp ground red pepper
Freshly ground black pepper (to taste)
1/2 cup Chianti or other dry red wine
3 portobello mushrooms, coarsely chopped
3 cans (14.5oz) diced tomatoes with juices
2 cans (15oz) cannellini beans, rinsed, drained
Parsley, for garnish
Vegan Parmesan (optional)

Heat  water over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer. 

Cook, stirring occasionally, until liquid has reduced somewhat, about 15 minutes. Garnish with parsley and vegan parmesan, if desired..

Makes 6 servings

Adapted from the Chicago Tribune, Dec. 1, 2004

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