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Source: Fabulous Food Associations

Two-Mushroom Bean Chili
Great on a cold winter day!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
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2 tablespoon Crisco® Vegetable Oil
1 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 cup onion, chopped
4 teaspoons chili powder
1 1/2 teaspoon olive oil
1 teaspoon garlic, minced
2 pounds fresh white mushrooms, quartered (about 10 cups)
28 ounces crushed tomatoes
1 can (15 1/2 ounces) red kidney beans, rinsed and drained
1 teaspoon salt




In a Dutch oven or large saucepan, heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook, stirring frequently until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.




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