Ingredients:
2 tablespoons Olive oil |
2 pounds fresh mushrooms (combination of domestic and homemade or prepared and shiitake) cleaned - stem removed and reserved |
1/2 Cup Spaghetti sauce |
1/2 teaspoon Salt to taste |
2 Cup Water |
1 Cup Long-grain white rice |
1 teaspoon Cilantro -- washed, dried |
2 medium Hot chilies, green or red chopped and minced |
6 slices Lime wedges -- optional |
2 medium Tomatoes -- washed, chopped |
2 tablespoons Ground cumin |
3 tablespoons Ground chili powder |
1 cup Plain yogurt or sour cream |
32 ounces beans, any type drained -- or fresh beans soaked and cooked according |
1 cup Cheddar cheese, shredded |
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Preparation / Directions:
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.
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Nutritional Information:
Calories, 623; percent of
calories from fat, 17 percent; fat, 12 gm; protein, 28 gm; carbohydrate,
106 gm; cholesterol, 0 mg; sodium, 246 mg. |
