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.
