Italian Mushroom Chili - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb seasoning
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
fresh ground black pepper
1/2 cup chianti wine or 1/2 cup other red wine
3 portabella mushrooms, coarsely chopped
3 (14 1/2 ounce) cans diced tomatoes in tomato puree
2 (15 ounce) cans cannellini beans, rinsed,drained
shredded parmesan cheese (optional)
chopped flat leaf parsley (optional)

Preparation

Heat oil in a Dutch oven.
Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
If desired, garnish with cheese and parsley before serving.