ELEVATED ROASTED BABY POTATOES2 ½ lbs. baby Yukon gold potatoes, cut in half¼ c. olive…
Mushroom and Black Bean Chili
| Mushroom and Black Bean Chili | Print |
Recipe By: Alice Morrow
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
- Coat inside of CROCK POT with PAM.
- Heat oil in large skillet over medium heat.
- Add mushrooms, onion and garlic.
- Cook and stir for about 8 minutes or until mushrooms have given up their liquid and liquid has thickened slightly.
- Combine mushroom mixture, beans, tomatoes, salsa, bell peppers, chili powder, cumin, salt and pepper.
- Place in CROCK POT.
- Cover and cook on LOW for 5-6 hours or on HIGH for 2½ -3 hours.
- Serve warm with grated cheese and dollop of sour cream and cilantro on each serving.
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