Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil - fresh or pickled; seeded
- to package directions Lime wedges; optional
1 To 2 lb fresh mushrooms - and minced
1/2 c Spaghetti sauce Tomatoes; washed, chopped
- (combination of domestic 2 tb Ground cumin
- homemade or prepared - optional
- and shiitake) cleaned 3 tb Ground chili powder
Salt to taste Plain yogurt or sour cream
- stem removed and reserved 32 oz Canned beans, such as black
2 c Water - optional
- (if using dry mushrooms - red kidney or pink
1 c Long-grain white rice Cheddar cheese, shredded
- rehydrate them) - drained; or fresh beans
Cilantro; washed, dried - optional
2 Hot chilies, green or red - soaked cooked according
- chopped; optional

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.

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