2 tbsp Olive oil to package directions
1 To 2 lb fresh mushrooms
1/2 cup Spaghetti sauce (combination of domestic homemade or prepared and shiitake) cleaned
Salt to taste stem removed and reserved
2 cup Water (if using dry mushrooms
1 cup Long-grain white rice rehydrate them)
Cilantro, washed, dried
2 Hot chilies, green or red chopped, optional fresh or pickled; seeded
Lime wedges, optional and minced
Tomatoes, washed, chopped
2 tbsp Ground cumin optional
3 tbsp Ground chili powder
Plain yogurt or sour cream
32 oz Canned beans, such as black optional red kidney or pink
Cheddar cheese, shredded drained, or fresh beans optional soaked & cooked according
|
|
In a large skillet heat olive oil over medium heat. Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in the chilies, cumin, chili powder, beans and spaghetti sauce. Cover and simmer for 20 to 40 minutes. Season to taste with salt.
Meanwhile prepare rice. In a medium-size saucepan, bring water to a boil. Add rice, reduce heat and cook the rice covered until tender, about 18 minutes.
Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired.
NUTRITION DETAILS PER SERVING WITHOUT TOPPINGS: Calories, 623; percent of calories from fat, 17 percent; fat, 12 gm; protein, 28 gm; carbohydrate, 106 gm; cholesterol, 0 mg; sodium, 246 mg.
|
|
