Recipe - Meaty Chili Without Meat

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

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 mediumsize 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini