Ingredients:
2 cloves Garlic, minced
1 14 oz. Canned tomatoes, chopped with liquid
1 14 oz. Canned kidney beans, rinsed and drained
1 Red chili pepper, fresh, seeded and chopped
1 Tbs. Olive oil
8 White button mushrooms, small
¼ tsp. Cumin
Salt and pepper to taste
Serve with (optional)
¾ c. Brown rice, cooked
2 Tbs. Shredded cheddar cheese
¼ c. Greek yogurt
Preparation:
Heat oil in a medium size skillet. Sautee garlic and chili until the aroma of the garlic is released. Add mushrooms and cumin and mix well. Cook for approximately 5 minutes. Stir in kidney beans, tomatoes, salt and pepper. Simmer for an additional 10 minutes. Serve with brown rice and top with cheddar cheese.