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Mushroom Superbowl Chili

Source: Mushroom Council
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Rating: 4.5   Reviews: 2 See Reviews
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  4 portions, 6 cups
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 pounds (about 7 1/2 cups) fresh white mushrooms, sliced
8 ounces (about 2 1/2 cups) fresh shiitake mushrooms, sliced
1 can (14 1/2 ounces) stewed tomatoes
1 can (19 ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives
Mushroom Superbowl Chili Recipe at
In large saucepan heat oil until hot; 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 white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and ½ cup water. Simmer uncovered, to blend flavors, about 10 minutes.

Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/21/2009
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Rating: 4
by: Sharon Reviewed: 02/04/2013
It Was Really Good!
For 2 of us, this was great. Easy to fix, not too expensive, tasted meaty (mushrooms,olives). Went well with tortilla chips, chopped tomatos, sharp cheddar. Used one Tbl chili powder, Mexican flavored stewed tomatos.
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