Mushroom Superbowl Chili
Two kinds of mushrooms make this no-meat chili a hearty crowd pleaser. Serve with warmed tortillas for a meal.
Preparation Time 15 mins.
Cooking Time 22 mins.
2 tablespoons vegetable
oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
7 1/2 cups sliced fresh white mushrooms
2 1/2 cups sliced fresh shiitake mushrooms
1 can (14.5-ounces) stewed tomatoes
1 can (19-ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives
1/2 cup water
In a large saucepan heat oil; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin;
cook about 30 seconds. Add white and shitake mushrooms; cook stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add stewed tomatoes, beans,
olives and water. Simmer about 10 minutes uncovered to blend flavors.
Serve with tortillas; garnish with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese if desired.
Servings: 4. Enjoy.
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