| 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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