Makes 2 servings
Prep Time: 8 minutes
Total Time: 24 minutes
2 tablespoons vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 large clove garlic
1 tablespoon chili powder
1 can (about 15 ounces) reduced-sodium chicken or vegetable broth
1 can (about 15 ounces) reduced-sodium or no-salt-added stewed tomatoes
1 can (about 15 ounces) reduced-sodium kidney beans
1 can (about 7 ounces) no-salt-added corn kernels
- 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.
Round out with a side of steamed vegetables with a spritz of lemon juice or balsamic vinegar.
Recipe courtesy of the Mushroom Council and mushroominfo.com
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1 Serving
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Calories: 507
Protein: 24g
Carbohydrate: 73g
Dietary Fiber: 16g
Total Fat: 17g
Saturated Fat: 2g
Cholesterol: 4mg
Calcium: 189mg
Sodium: 572mg
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