Ingredients
6
6 servings
- •2 tablespoons extra virgin olive oil
- •2 medium onions, diced
- •2 cloves garlic, chopped
- •1 tablespoon chili powder
- •0.25 teaspoon ground cayenne pepper
- •1.5 pounds portobello mushrooms, cut into 1/2 inch pieces
- •1 (28 ounce) can Italian-style diced tomatoes
- •1 (19 ounce) can red kidney beans
- •salt to taste
- •0.5 teaspoon ground black pepper
Instructions
- Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
- Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 193
- Carbohydrate: 28g
- Fat: 5g
- Fiber: 9g
- Protein: 9g
- Sugar: 7g
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