2 tb Olive oil
- to package directions
1    To 2 lb fresh mushrooms
1/2 c  Spaghetti sauce
- (combination of domestic
- homemade or prepared
- and shiitake) cleaned
Salt to taste
- stem removed and reserved
2 c  Water
- (if using dry mushrooms
1 c  Long-grain white rice
- rehydrate them)
Cilantro; washed, dried
2    Hot chilies, green or red
- chopped; optional
- fresh or pickled; seeded
Lime wedges; optional
- and minced
Tomatoes; washed, chopped
2 tb Ground cumin
- optional
3 tb Ground chili powder
Plain yogurt or sour cream
32 oz Canned beans, such as black
- optional
- red kidney or pink
Cheddar cheese, shredded
- drained; or fresh beans
- optional
- soaked & cooked according

In a large skillet heat olive oil over medium heat. Add mushrooms and
reduce heat to low and simmer covered, stirring occasionally, until the
mushrooms are tender, about 10 minutes. Stir in the chilies, cumin, chili
powder, beans and spaghetti sauce. Cover and simmer for 20 to 40 minutes.
Season to taste with salt.

Meanwhile prepare rice. In a medium-size saucepan, bring water to a boil.
Add rice, reduce heat and cook the rice covered until tender, about 18
minutes.

Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt
or sour cream, and cheddar cheese, if desired.

NUTRITION DETAILS PER SERVING WITHOUT TOPPINGS: Calories, 623; percent of
calories from fat, 17 percent; fat, 12 gm; protein, 28 gm; carbohydrate,
106 gm; cholesterol, 0 mg; sodium, 246 mg.