-
1
Preheat the oven to 450F.
-
2
Place the portobello mushrooms on a rimmed cookie sheet.
-
3
Season the mushrooms with salt, pepper, the juice of 1 lime, about 2 tablespoons of the vegetable oil, half the chopped garlic, and 1 tablespoon of the chili powder, tossing them around in the seasonings to coat thoroughly.
-
4
Arrange the mushrooms gill side up.
-
5
Put them in the oven and roast for 12 minutes, or until cooked through.
-
6
Remove from the oven and cover with foil to keep warm.
-
7
Preheat a large soup pot over medium-high heat and add the remaining 2 tablespoons of vegetable oil.
-
8
Add the onions, bell peppers, jalapenos, zucchini or yellow squash, and the remaining garlic.
-
9
Season the veggies with the cumin, the remaining 2 tablespoons of chili powder, the hot pepper sauce, and 1 teaspoon of salt and saute for 5 to 6 minutes, to soften and lightly brown the vegetables.
-
10
Deglaze the pan with the beer or stock.
-
11
Add the tomatoes and red kidney beans to the vegetable chili and stir to combine.
-
12
Thicken the chili by stirring in the refried beans.
-
13
Simmer over low heat for about 10 minutes longer.
-
14
Finish with the cilantro.
-
15
While the sloppy chili is simmering, toast the English muffins.
-
16
Prepare the avocado: Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
-
17
Twist and separate the halved fruit.
-
18
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves and slice the flesh lengthwise.
-
19
Squeeze the juice of the second lime over the avocado to season it and prevent it from discoloring.
-
20
Place 1 roasted mushroom on the bottom half of each muffin.
-
21
Place a large helping of chili on top of the mushroom, sprinkle with the shredded cheese, and arrange some of the slices of avocado on top of that.
-
22
Finish with the English muffin tops.
-
23
Live on the edge and eat it with your hands.
-
24
Have napkins handy.
