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South-Of-The-Border Mushroom Chili

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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).

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