I prefer using little spoons and being the little spoon, almost always.

The only exception I can think of?  Chili, cause big spoons and chili are pals.

I figured I’d get one last chili sesh in before temps refuse to dip below 95.

Finding a dairy-free faux meat crumble was a struggle, so much of a struggle that I gave up.  The recipe in my head quickly shifted to portobello mushroom chili.

FoodFash’s Portobello Chili

2 tablespoons olive oil

1 yellow onion, chopped

1 green pepper, chopped

3 cloves garlic, crushed

2 portobello mushroom caps, chopped

2 cans spicy chili beans

1 can black beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1 can tomato paste

½ can of water

1-2 tablespoons chili powder

1 teaspoon cayenne pepper

1 ½ teaspoons salt

2 teaspoons dried oregano

Heat olive oil over medium heat and add the onion, green pepper, and garlic.  When the onions are translucent, add the portobellos.  Add the remaining ingredients when the mushrooms look wilty (technical term) and simmer over low heat for 30 minutes.

Thirty simmering minutes give you plenty of time to make some corn bread.  I ate a dry piece with my chili, slathered another piece with Earth Balance/agave nectar, and called it a night.

I’ll probably continue to add mushrooms to my chili because they add a slightly meaty bulk.  However, the lack of meaty texture left me wanting.  I’ll be heading to Whole Foods tomorrow in search of some dairy-free density to add to my leftovers!