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Ingredientes
- 2 Tbsp. Extra virgin olive oil to package directions
- 1 x To 2 lb fresh mushrooms
- 1/2 c. Spaghetti sauce (combination of domestic homemade or possibly prepared and shiitake) cleaned Salt to taste stem removed and reserved
- 2 c. Water (if using dry mushrooms
- 1 c. Long-grain white rice rehydrate them) Cilantro, washed, dry
- 2 x Warm chilies, green or possibly red minced, optional fresh or possibly pickled, seeded Lime wedges, optional and chopped Tomatoes, washed, minced
- 2 Tbsp. Grnd cumin optional
- 3 Tbsp. Grnd chili pwdr Plain yogurt or possibly lowfat sour cream
- 32 ounce Canned beans, such as black optional red kidney or possibly pink Cheddar cheese, shredded liquid removed, or possibly fresh beans optional soaked & cooked according
Direcciones
- In a large skillet heat extra virgin olive oil over medium heat. Add in mushrooms and reduce heat to low and simmer covered, stirring occasionally, till the mushrooms are tender, about 10 min. Stir in the chilies, cumin, chili pwdr, beans and spaghetti sauce. Cover and simmer for 20 to 40 min.
- Season to taste with salt.
- Meanwhile prepare rice. In a medium-size saucepan, bring water to a boil.
- Add in rice, reduce heat and cook the rice covered till tender, about 18 min.
- Serve the chili warm over rice with cilantro, lime wedges, tomatoes, yogurt or possibly lowfat sour cream, and cheddar cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 81 | 66% |
| Total Fat 9.25g | 12% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 199mg | 8% |
| Potassium 318mg | 9% |
| Total Carbs 10.36g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.14g | 3% |
| Protein 2.12g | 3% |
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