Meaty chili without meat Recipe

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Meaty chili without meat

Artist:	_	Yield:	4
Categories:	Chili, Herbs & Spices, Vegetarian	Rating:	0
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Ingredients:

2	tbsp	Olive oil
		- to package directions
1		To 2 lb fresh mushrooms
1/2	cup	Spaghetti sauce
		- (combination of domestic
		- homemade or prepared
		- and shiitake) cleaned
		Salt to taste
		- stem removed and reserved
2	cup	Water
		- (if using dry mushrooms
1	cup	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	tbsp	Ground cumin
		- optional
3	tbsp	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

Procedures:

1	In a large skillet heat olive oil over medium heat.
2	Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes.
3	Stir in the chilies, cumin, chili powder, beans and spaghetti sauce.
4	Cover and simmer for 20 to 40 minutes.
5	Season to taste with salt.
6	Meanwhile prepare rice.
7	In a medium-size saucepan, bring water to a boil.
8	Add rice, reduce heat and cook the rice covered until tender, about 18 minutes.
9	Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired.
10	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.