South-of-the-Border Mushroom Chili

INGREDIENTS

• 2 tablespoons vegetable oil
  
• 1 cup chopped onion
  
• 1 tablespoon finely chopped garlic
  
• 2 tablespoons chili powder
  
• 1 teaspoon ground cumin
  
• 1-1/2 pounds Modern fresh white mushrooms, cleaned, trimmed and sliced (about 7-1/2 cups)
  
• 8 ounces Modern fresh shiitake mushrooms, cleaned, stems removed and caps sliced (about 3 cups)
  
• 1 can (14-1/2 ounces) stewed tomatoes
  
• 1/2 cup sliced ripe olives
  
• 1/2 cup water
• Tortillas, shredded lettuce, chopped fresh tomatoes and shredded Cheddar cheese

INSTRUCTIONS

This is a good dish to carry to school or to work in a thermos. Just add some tortilla chips and fresh fruit to make a hearty meal.

In large saucepan, heat oil. Add onion and garlic; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add stewed tomatoes, olives and water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas; garnish with shredded lettuce, chopped fresh tomatoes and shredded Cheddar cheese.

Yield: 4 servings (about 6 cups)