Ingredients
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6 tablespoons olive oil (or as needed)
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1 teaspoon crushed red pepper flakes (or to taste)
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1 jalapeno pepper, seeded and finely chopped
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2 teaspoons dried oregano (rubbed between fingers to release the flavors)
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2 lbs portabella mushrooms, cut into 1-inch pieces (can use more)
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8 garlic cloves, chopped (do not finely mince)
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2 -3 tablespoons chili powder (can use more)
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2 -3 teaspoons cumin
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4 (14 ounce) cans stewed tomatoes (with juice)
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1 (15 ounce) can tomato sauce
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2 teaspoons seasoning salt
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fresh ground black pepper
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2 medium onions, chopped
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1 green bell pepper, seeded and chopped
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2 (15 ounce) cans red kidney beans (with juice)
Instructions
- Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
- Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
- Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
- Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
- Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
- After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).