MEATY CHILI WITHOUT MEAT

      Title: MEATY CHILI WITHOUT MEAT
  Categories: Chili, Vegetarian
       Yield: 4 Servings
  
       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.
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