Ingredients

• 1  large onion, chopped
• 1  tsp. bottled minced garlic
• 2  Tbsp. olive oil
• 8  oz. portobello mushroom caps, coarsely chopped (about 4 cups)
• 1  28-oz. can whole tomatoes, undrained and chopped
• 1  15- to 16-oz. can red kidney beans, rinsed and drained
• 1  Tbsp. ground cumin
• 1  Tbsp. medium or hot chili powder
•   Dairy sour cream (optional)

Directions

1. In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder.

2. Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream. Makes 4 servings.