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MUSHROOM AND CHICKEN CHILI
Mushroom Council
2 TB vegetable oil
1 lb boned and skinned chicken breasts, cut in ½-inch chunks
1 c chopped onion
4 tsp chili powder
1-1/2 tsp ground cumin
1 tsp minced garlic
2 lbs fresh white Mushrooms, quartered (about 10 cups)
1 can (28 oz) crushed tomatoes
2 cans (15-1/2 oz each) red kidney beans, rinsed and drained
1 tsp salt
In a Dutch oven or large saucepot heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook, stirring frequently, until spices are fragrant, about 1 minute. Add Mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
Yield: 6 Portions