Title: Two-Mushroom Bean Chili
Categories: Beans/legum, Bobbie - no, Chili, Healthwise
Yield: 4 Servings

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

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
on Dec 21, 1997