| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans/legum, Bobbie – no, Chili, Healthwise | 4 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 1/2 | lb | Fresh white mushrooms; sliced, 7 1/2 cups |
| 8 | oz | Fresh shiitake mushrooms; sliced, 2 1/2 cups |
| 1 | cn | (14 1/2 oz) stewed tomatoes |
| 1 | cn | (19 oz) white kidney beans; rinsed/drained |
| 1/2 | c | Ripe olives; sliced |
INSTRUCTIONS
In a large saucepan, heat oil until hot; add onion nad 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, 6-8 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. Makes 4 servings. Per serving; 290 calories, 11 grams fat, 623 mg. sodium NOTES : This dish takes less than 30 minutes to prepared and serve. Recipe by: Lansing State Journal, Associated Press recipe, 12-15-97 Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
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