Chili Con Portobello |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | 1 hour | 157 | 1gm | 5gm | 377mg | 25gm | 6gm | 0mg |
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 1 cup chopped onion | 2 cloves garlic, minced |
| 8 ounces portobello mushroom caps, coarsely chopped (about 4 cups) | 1 28-ounce can diced tomatoes, undrained | 11 15-ounce can red kidney beans, rinsed and drained |
| 1 tablespoon ground cumin | 1 tablespoon medium or hot chili powder | dairy sour cream (optional) |
| 1 | In a large saucepan heat oil. Add onion and garlic; cook and stir over medium-high heat about 4 minutes or until onion is tender. Stir in mushrooms. Cook and stir for 3 minutes more. |
| 2 | Stir in undrained tomatoes, beans, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. If desired, top each serving with sour cream. |