TWO MUSHROOM BEAN CHILI
Yield: 6 Portions
INGREDIENTS
• 2.00 tbsp vegetable oil
• 1.00 lb boned & skinned chicken breasts, cut in 1/2-inch chunks
• 1.00 cup chopped onion
• 4.00 tsp chili powder
• 1.50 tsp ground cumin
• 1.00 tsp minced garlic
• 2.00 lbs fresh white mushrooms, quartered (about 10 cups)
• 28.00 oz crushed tomatoes
• 15.50 oz red kidney beans, rinsed & drained
• 1.00 tsp salt
DIRECTIONS
In a Dutch oven or large saucepan heat oil until hot.
Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes.
Add onion; cook stirring frequently, until crisp-tender, about 4 minutes.
Stir in chili powder, cumin and garlic; cook , stirring frequently, until spices are fragrant, about 1 minute.
Add mushrooms, tomatoes, beans and salt; bring to a boil.
Reduce heat and simmer covered, about 10 minutes.
Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes.
Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
The Mushroom Council - www.mushroomcouncil.com
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