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Name: Two-Mushroom Bean Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 8 oz Fresh shiitake mushrooms;; 2 tb Vegetable oil; 1 c Onions chopped; 1/2 c Ripe olives; sliced; 1 cn (14 1/2 oz) stewed tomatoes; 1 ts Ground cumin; 1 cn (19 oz) white kidney beans;; 1 tb Garlic minced; 2 tb Chili powder; 1 1/2 lb Fresh white mushrooms;

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INGREDIENTS

8 oz Fresh shiitake mushrooms;
2 tb Vegetable oil
1 c Onions ; chopped
1/2 c Ripe olives; sliced
1 cn (14 1/2 oz) stewed tomatoes
1 ts Ground cumin
1 cn (19 oz) white kidney beans;
1 tb Garlic ; minced
2 tb Chili powder
1 1/2 lb Fresh white mushrooms;

Servings

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 on Dec 21, 1997

NOTES

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Two-Mushroom Bean Chili

8 oz Fresh shiitake mushrooms;
2 tb Vegetable oil
1 c Onions chopped
1/2 c Ripe olives; sliced
1 cn (14 1/2 oz) stewed tomatoes
1 ts Ground cumin
1 cn (19 oz) white kidney beans;
1 tb Garlic minced
2 tb Chili powder
1 1/2 lb Fresh white mushrooms;

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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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 4 Servings

Calories: 75
Calories from Fat: 49 (65%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 43mg		1 %
Potassium 158.2mg		4 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 75

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