Mushroom Chili

Recipe courtesy of the Mushroom Council and mushroominfo.com

Print This Page

Yield: 4

Ingredients

2          tablespoons vegetable oil
1          cup chopped onion
1          tablespoon minced garlic
2          tablespoons chili powder
1          teaspoon ground cumin
1 1/2     pounds (about 7-1/2 cups) white button mushrooms, sliced
8          ounces (about 2-1/2 cups) shiitake mushrooms, sliced
1          can (14-1/2 ounces) stewed tomatoes
1          can (19 ounces) white kidney beans, rinsed and drained
1/2        cup sliced ripe olives

Directions

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 crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 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.

Tags: beans, chili, shiitake, white button