Recipe courtesy of the Mushroom Council and mushroominfo.com

Serves: 2

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

Instructions:
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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.