Hearty Fresh Mushroom Chili

Recipe courtesy of the Mushroom Council and mushroominfo.com


Mushrooms add meaty texture and heartiness to vegetarian chili.

Yield: 2 portions

Serving Size: 2 cups prepared Chili


2 tbs vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 clove garlic
2 tbs chili powder
1 can (15 ounces) chicken or vegetable broth, reduced-sodium
8 ounces (about 3 cups) stewed tomatoes, reduced-sodium or no-salt-added
1 can (15 ounces) kidney beans, 50% less sodium
1 can (about 7 ounces) corn kernels, no-salt-added


In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.


Calories: 520; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 38.3mg; Sodium: 250mg; Protein: 21g; Total Carbohydrate: 80g; Dietary Fiber: 25g


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