Hearty Fresh Mushroom Chili

  • Yield: 2 servings


2tablespoons vegetable oil
8ounces (about 3 cups) fresh white button mushrooms, sliced
1 garlic clove
2tablespoons chili powder
1 (15-ounce) can chicken or vegetable broth, reduced-sodium
8ounces (about 3 cups) stewed tomatoes, reduced-sodium or no-salt-added
1 (15-ounce) can kidney beans, 50% less sodium
1 (7-ounce) can corn kernels, no-salt-added


  1. 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. Serve topped with tortilla chips, if desired.
Recipe courtesy of the Mushroom Council’s Mushroom Channel
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