Chili ( Meaty Without Meat ) Recipe

Chili ( Meaty Without Meat ) Recipe

Yield: 4 servings
Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tablespoon: olive oil,
1: to package directions,
1: to 2 lb fresh mushrooms,
1/2 cup: spaghetti sauce,
1: (combination of domestic,
1: homemade or prepared,
1: and shiitake) cleaned,
1: salt to taste,
1: stem removed and reserved,
2 cup: water,
1: (if using dry mushrooms,
1 cup: long-grain white rice,
1: rehydrate them),
1: cilantro, washed, dried
2: hot chilies, green or red,
1: chopped, optional
1: fresh or pickled, seeded
1: lime wedges, optional
1: and minced,
1: tomatoes, washed, chopped
2 tablespoon: ground cumin,
1: optional,
3 tablespoon: ground chili powder,
1: plain yogurt or sour cream,
32 oz: canned beans, such as black,
1: optional,
1: red kidney or pink,
1: cheddar cheese, shredded,
1: drained, or fresh beans
1: optional,
1: soaked & cooked according,

Directions:

In a large skillet heat olive oil over medium heat. Add mushrooms and
reduce heat to low and simmer covered, stirring occasionally, until
the mushrooms are tender, about 10 minutes. Stir in the chilies,
cumin, chili powder, beans and spaghetti sauce. Cover and simmer for
20 to 40 minutes. Season to taste with salt.

Meanwhile prepare rice. In a medium-size saucepan, bring water to a
boil. Add rice, reduce heat and cook the rice covered until tender,
about 18 minutes.

Serve the chili hot over rice with cilantro, lime wedges, tomatoes,
yogurt or sour cream, and cheddar cheese, if desired.

NUTRITION DETAILS PER SERVING WITHOUT TOPPINGS: Calories, 623;
percent of calories from fat, 17 percent; fat, 12 gm; protein, 28 gm;
carbohydrate, 106 gm; cholesterol, 0 mg; sodium, 246 mg.

Yield: 4 servings


Source from luhu.jp