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