| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | California | Want to try, Elf98-12, Soups & ste, Quick & sim | 4 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 8 | oz | Sliced mushrooms; or 3-cups |
| 1 | lg | Garlic clove |
| 1 | tb | Chili powder |
| 15 | oz | Fat-free chicken broth |
| 15 | oz | Stewed tomatoes with Italian herbs |
| 15 | oz | Cooked kidney beans; well rinsed |
| 7 | oz | Corn kernels; approximately |
INSTRUCTIONS
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. Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat] *INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at www.napsnet.com/food/ >emailed by [email protected] 12/98 Recipe by: Mushroom Council, California Posted to EAT-LF Digest by [email protected] on Dec 07, 1998, converted by MM_Buster v2.0l.
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