Two-mushroom bean chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chopped onion |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1½ | pounds | Fresh white mushrooms; sliced, 7 1/2 cups |
| 8 | ounces | Fresh shiitake mushrooms; sliced, 2 1/2 cups |
| 1 | can | (14 1/2 oz) stewed tomatoes |
| 1 | can | (19 oz) white kidney beans; rinsed/drained |
| ½ | cup | Ripe olives; sliced |
Directions
In a large saucepan, heat oil until hot; add onion nad garlic. Cook stirring frequently until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant, about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6-8 minutes. Add stewed tomatoes, beans, olives and ½ cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas, garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired. Makes 4 servings. Per serving; 290 calories, 11 grams fat, 623 mg. sodium NOTES : This dish takes less than 30 minutes to prepared and serve.
Recipe by: Lansing State Journal, Associated Press recipe, 12-15-97 Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@...> on Dec 21, 1997
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