Hearty Fresh Mushroom Chili
Recipe courtesy of the Mushroom Council and mushroominfo.com
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Yield: 2 portions
Ingredients
2 tbs Vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 clove Garlic
2 tbs Chili powder
1 can (15 ounces) Chicken or vegetable broth, reduced-sodium
8 ounces (about 3 cups) stewed tomatoes, reduced-sodium or no-salt-added
1 can (15 ounces) kidney beans, 50% less sodium
1 can (about 7 ounces) corn kernels, no-salt-added
Directions
In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.
NUTRITION FACTS per serving
| Calories | 507 cal |
| Calories from Fat | 152 cal |
| Total Fat | 16.8 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 1 % of D.V. |
| Sodium | 572.4 mg |
| Total Carbohydrates | 72.5 g |
| Dietary Fiber | 63 % of D.V. |
| Sugars | 0 g |
| Protein | 507 cal |
| Vitamin A | 152 cal |
| Calcium | 16.8 g |
| Vitamin C | 2 g |
| Iron | 0 g |
Tags: chili
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