Meaty Chili Without Meat

• 2 tablespoons olive oil
• 1-2 pounds mushrooms fresh, stem removed and reserved
• 1/2 cup spaghetti sauce
• 1 x salt to taste
• 2 cups water
• 1 cup long grain rice white
• 1 x cilantro washed, dried
• 2 each hot chili peppers red or green, chopped optional, fresh or pickled seeded
• 1 each limes optional, cut into wedges
• 1 x tomatoes washed,
• 2 tablespoons cumin ground, optional
• 3 tablespoons chili powder ground
• 1 x yogurt plain or sour cream
• 32 ounces beans canned, black, red kidney or pink
• 1 x cheddar cheese

1. In a large skillet heat olive oil over medium heat.
2. Add mushrooms and reduce heat to low and simmer covered, stirring occasionally, until the mushrooms are tender, about 10 minutes.
3. Stir in the chilies, cumin, chili powder, beans and spaghetti sauce.
4. Cover and simmer for 20 to 40 minutes.
5. Season to taste with salt.
6. Meanwhile prepare rice.
7. In a medium-size saucepan, bring water to a boil.
8. Add rice, reduce heat and cook the rice covered until tender, about 18 minutes.
9. Serve the chili hot over rice with cilantro, lime wedges, tomatoes, yogurt or sour cream, and cheddar cheese, if desired.

olive oil, mushrooms, spaghetti sauce, salt, water, long grain rice white, cilantro washed, hot chili peppers, tomatoes, cumin ground, chili powder ground, sour cream, beans, cheddar cheese

Taken from recipeland.com/recipe/v/meaty-chili-without-meat-41491 (may not work)