*  Exported from  MasterCook  *
 
                          MEATY CHILI WITHOUT MEAT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chili                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
                         - to package directions
    1                    To 2 lb fresh mushrooms
      1/2   c            Spaghetti sauce
                         - (combination of domestic
                         - homemade or prepared
                         - and shiitake) cleaned
                         Salt to taste
                         - stem removed and reserved
    2       c            Water
                         - (if using dry mushrooms
    1       c            Long-grain 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       tb           Ground cumin
                         - optional
    3       tb           Ground chili powder
                         Plain yogurt or sour cream
   32       oz           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 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -