Mushroom Chili Stew

By á-170456

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 can diced tomatoes with green chiles - (14 oz)
• 1 tablespoon tomato paste
• 1 can navy beans - (15 oz) rinsed, drained
• 1 can pinto beans - (15 oz) rinsed, drained
• 1 tablespoon balsamic vinegar
• 1 scallion, white and light green part cut 1/2" pieces
• Cilantro for garnish
• 1/2 pound cremini mushrooms
• 1 tablespoon extra-virgin olive oil
• 1 medium onion chopped
• 4 garlic cloves minced
• 1 medium portobello mushroom stem removed
• 1/2 pound fresh shiitake mushrooms stems removed

Details

Servings 4

Preparation

Step 1

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened, about 5 minutes.

In food processor, combine all mushrooms and process until coarsely chopped. (You should have about 5 cups.) Add mushrooms, chili powder, cumin and oregano to saucepan and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.

Add tomatoes, tomato paste, beans, vinegar and 1 cup water to mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, until mixture has reached desired thickness, about 10 minutes. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro.

This recipe yields 4 servings.

Per Serving: 313 Cal; 15g Prot; 5g Total Fat (1 Sat. Fat); 57g Carb.; 0mg Chol; 627mg Sod.; 14g Fiber.