*  Exported from  MasterCook  *

                        MEATY CHILI WITHOUT MEAT

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili                            Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       tb           Olive oil
                       - to package directions
  1                    To 2 lb fresh mushrooms
    1/2   c            Spaghetti sauce
                       - (combination of domestic
                       - homemade or prepared
                       - and shiitake) cleaned
                       Salt to taste
                       - stem removed and reserved
  2       c            Water
                       - (if using dry mushrooms
  1       c            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       tb           Ground cumin
                       - optional
  3       tb           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.



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