Hearty Fresh Mushroom Chili Soup
Serve this hearty vegetarian chili topped with shredded cheddar and guacamole, with crispy tortilla chips on the side.
8 ounces fresh white mushrooms, sliced (about 3 cups)
2 tablespoon vegetable oil
1 large clove garlic
1 tablespoon chili powder
1 (15-ounce) can ready-to-serve, no-added salt chicken or vegetable broth
1 (15-ounce) can stewed tomatoes
1 (15-ounce) can kidney beans
1 (7-ounce) can corn kernels
- In a large saucepan heat oil over medium-high heat.
- Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes.
- Stir in chili powder; cook and stir 1 minute.
- Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 202; Total Fat: 6g; Saturated Fat: 1g; Total Carbs: 29g; Fiber: 7g; Protein: 11g; Sodium: 217mg.
Recipe and photograph courtesy of the Mushroom Council.