Meaty Portobello Chili
6 Portobello mushrooms caps, gills discarded
2 tablespoons extra-virgin olive oil
Salt and pepper
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 pound ground bison meat or lean ground beef
1- 14.5 ounce can crushed tomatoes
1-15 ounce can Low Sodium black beans, rinsed
1-15 ounce can Low Sodium chickpeas, rinsed
3 teaspoons Gold’s® Prepared Horseradish
Coarsely shred the mushrooms. In a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper; transfer to a plate.
Add the remaining 1 tablespoon olive oil and the onion to the skillet over medium heat and cook, stirring, until golden, about 5 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Add the ground bison meat and cook, breaking up the meat, until no longer pink, about 3 minutes.
Stir the tomatoes, black beans and chickpeas into the chili. Partially cover and simmer until thickened, about 15 minutes.
Garnish with ½ teaspoon of Gold’s® Prepared Horseradish per serving.