Here’s a new take on an old favorite — chili.

Hearty Fresh Mushroom Chili

2 tablespoons vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 clove garlic
2 tablespoons chili powder
1  15-ounce can reduced-sodium chicken or vegetable broth
8 ounces (about 3 cups) reduced-sodium or no-salt-added stewed tomatoes
1  15-ounce can kidney beans, 50 percent less sodium
1  7-ounce can corn kernels, no-salt-added

In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.

Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.

Makes 2 servings.

Nutritional information per serving: 507 calories; 17 g fat (2 g saturated); 572 mg sodium; 73 g carbohydrates

Recipe from: Mushroom Council