South-Of-The-Border Mushroom Chili

By á-170456

Ingredients

• SERVING OPTIONS:
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon finely-chopped garlic
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 pounds fresh white mushrooms cleaned, trimmed, and sliced - (abt 7 1/2 cups)
• 8 ounces fresh shiitake mushrooms cleaned, stems
• removed and caps sliced - (abt 3 cups)
• 1 can stewed tomatoes - (14 1/2 oz)
• 1/2 cup sliced ripe olives
• 1/2 cup water
• Tortillas
• Shredded lettuce
• Chopped fresh tomatoes
• Shredded Cheddar cheese

Details

Servings 4

Preparation

Step 1

In large saucepan, heat oil. Add onion and garlic; cook, stirring frequently, until onion is tender, about 5 minutes.

Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.

Add stewed tomatoes, olives and water. Simmer uncovered, to blend flavors, about 10 minutes.

Serve with tortillas; garnished with shredded lettuce, chopped fresh tomatoes and shredded Cheddar cheese.

This recipe yields 4 servings (about 6 cups).