| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Two kinds of mushrooms make this no-meat chili a hearty crowd pleaser. Serve with warmed tortillas for a meal. Vegetarian recipe.

Mushroom Super Bowl Chili

2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
7 1/2 cups sliced fresh white mushrooms
2 1/2 cups sliced fresh shiitake mushrooms
1 (14.5-ounce) can stewed tomatoes
1 (19-ounce) can white kidney beans, rinsed and drained
1/2 cup sliced ripe olives
1/2 cup water

1. In a large saucepan heat oil; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook about 30 seconds. Add white and shitake mushrooms; cook stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and water. Simmer about 10 minutes uncovered to blend flavors.
2. Serve with tortillas; garnish with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese if desired.

Makes 4 servings.

Recipe provided courtesy of the Mushroom Council.