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Shiitake Vegetable Chili




Source of Recipe


Boone Hospital Center


List of Ingredients




2 tablespoons extra virgin olive oil
2 cups shiitake mushrooms (4 oz ), sliced
1 large red onion, sliced
1 medium jalapeno pepper, seeded and diced
2 garlic cloves, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 small zucchini squash, sliced
1 small eggplant, peeled and cut into ½ inch cubes
28 ounces canned plum tomatoes
4 fresh plum tomatoes, chopped
1 tablespoon tomato paste
2 cups cooked or canned black beans, drained and rinsed
1 ½ cups fresh or frozen or canned corn kernels
1 teaspoon ground cumin
2 tablespoons chili powder
½ bunch of fresh cilantro or parsley, washed and chopped

Recipe



Heat 1 tablespoon of olive oil in a large nonstick skillet. Add the mushrooms and saute over high heat until tender. Set aside in a bowl. Heat the remaining oil in a 5 quart saucepan and add the onion, jalapeno, garlic, and red and green peppers. Saute over high heat, stirring frequently for 5 minutes, then reduce the heat and cook for 10 minutes or until vegetables become tender. Stir in the zucchini and eggplant, and continue to cook for 5 minutes over medium-high heat, allowing vegetables to release their water. Add the tomatoes, tomato paste, and spices, stirring well to combine. Bring to a boil, then reduce the heat and simmer for 40 - 45 minutes. Five minutes before serving add the black beans, corn, and cilantro. Serves 6.