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MUSHROOM CHILI
2 tablespoons vegetable oil 1 cup chopped onion 1 tablespoon minced garlic 2 tablespoons chili powder 1 teaspoon ground cumin 1 1/2 pounds fresh white mushrooms, sliced (about 9 cups) 8 ounces fresh shiitake mushrooms (stems removed), sliced (about 2-1/2 cups) 1 can (about 14-1/2 ounces) stewed tomatoes 1 can (about 19 ounces) white kidney beans, rinsed and drained 1/2 cup sliced ripe olives In a large saucepan heat oil until hot. Add onion and 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 tender, 6 to 8 minutes. Add tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas, garnish with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired. YIELD: 4 Portions
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