Mushroom Super Bowl Chili

Jan 28 2009

For your Super Bowl party score a touchdown with this hearty mushroom chili.
Recipe courtesy of

Serves 4

Dietitian's Tip: 

Add this delicious chili to your Super Bowl spread. For DASH-style noshing, even on Super Bowl Sunday, set out some fresh cut veggies, reduced-sodium whole grain crackers, and a dish of hummus for dipping.


2 tbsp vegetable oil
1 cup chopped onion
1 tbsp minced garlic
2 tbsp chili powder
1 tsp ground cumin
1 ½ pounds (about 7-1/2 cups) white button mushrooms, sliced
8 ounces (about 2-1/2 cups) shiitake mushrooms, sliced
1 can (14-1/2 ounces) stewed tomatoes
1 can (19 ounces) white kidney beans, rinsed and drained
½ cup sliced ripe olives


In a large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.

Stir in chili powder and cumin; cook until fragrant about 30 seconds.

Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes.

Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes.

Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese, if desired.

Nutrition Information: 

Per serving: 300 calories, 10 g fat, 1.5 g saturated fat, 12 g protein, 45 g carbohydrate, 10 g fiber, 250 mg sodium.