Fresh Mushroom and Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yield: 4 portions (about 7 cups) Ingredients:
2 (14 1/2 ounce) cans mexican-style stewed tomatoes with jalapeno peppers |
1 (19 ounce) can red kidney beans, drained and rinsed |
1 lb fresh white mushroom, sliced (about 6 cups) |
1 lb boneless chicken thighs, cut in 1 1/2 inch chunks |
2 cups frozen corn |
1 1/2 teaspoons chili powder |
Directions:
1. In a large skillet or saucepan, combine tomatoes, beans, mushrooms, chicken, corn, 1 cup water and chili powder.
2. Bring mixture to a boil; reduce heat to low and simmer, covered, until mixture is hot and chicken is cooked, about 20 minutes.
3. Serve with warm, tortillas or top with crumbled tortilla chips.
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