Vegetarian Chili with Mushrooms & Rice 

Ingredients;

1 16 oz package red kidney beans

2 Large yellow onions

2 Green bell peppers

2 large cans red diced tomatoes

1 pound oyster mushrooms (from Urban Gourmet Farms, of course)

5 Tbl spoons Chili powder

4 Tbl spoons Dried oregano

Salt and fresh ground black pepper to taste

12 oz. Vegetable stock

Cooked rice

Cilantro, to garnish

Yellow oyster mushrooms, to garnish

Serves 8

Soak the red beans overnight in cool water. Allow to drain as you begin cooking.

Start with 2 Tbl spoons of olive or other cooking oil in bottom of large soup pot.

Chop the onions and begin to cook over medium heat. Heat the onions until translucent.

Add chopped green bell peppers and allow to cook for 5 minutes.

Chop and add Oyster mushrooms (you can also use shiitake)

Add both cans of tomatoes and vegetable stock. Add seasonings.

Allow to cook on medium for one hour, then turn heat down and simmer for another hour.

Prior to serving, cook your rice 20 minutes in advance in a separate pot.

Assembly;

Use a small cup (espresso) to scoop and pack rice into. Place in the center of your bowl. Ladle the chili around it. Break off small pieces of your yellow oyster mushrooms and scatter around the edges and garnish with fresh cilantro. You can also adjust the amount of chili powder or add hot sauce while cooking if you prefer a little more "heat". If you have leftover chili, you can easily freeze this in containers.

Enjoy!