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Mushroom and Black Bean Chili

Mushroom and Black Bean Chili

Mushroom and Black Bean Chili
Mushroom and Black Bean Chili
Mushroom and Black Bean Chili
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Mushroom and Black Bean Chili
Ingredients
  • 1 T. oil
  • 2 (8-oz.) sliced mushrooms
  • 1 c. chopped Vidalia onions
  • 4 T. minced garlic
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 1 c. good quality salsa
  • 1 yellow bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 t. ground cumin
  • 1 t. chili powder
  • Salt, red/black pepper
  • Grated cheddar cheese or your favorite
  • Sour cream, garnish
  • Cilantro, garnish
  • PAM
Instructions
  1. Coat inside of CROCK POT with PAM.
  2. Heat oil in large skillet over medium heat.
  3. Add mushrooms, onion and garlic.
  4. Cook and stir for about 8 minutes or until mushrooms have given up their liquid and liquid has thickened slightly.
  5. Combine mushroom mixture, beans, tomatoes, salsa, bell peppers, chili powder, cumin, salt and pepper.
  6. Place in CROCK POT.
  7. Cover and cook on LOW for 5-6 hours or on HIGH for 2½ -3 hours.
  8. Serve warm with grated cheese and dollop of sour cream and cilantro on each serving.
 

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