Mushroom Chili – School Food Handler

Ingredients

• Add oil, mushrooms and onions to a tilt skillet. Sauté until mushrooms are cooked.
• Combine tomato paste, garlic, chili powder, cumin, oregano, and salt. Mix well.
• Add seasoned tomato paste mixture to the vegetables and stir to combine.
• Add the canned tomatoes and stir. Simmer for 10 minutes.
• Add the beans and vegetable stock to the mixture and stir to combine.
• Bring to a boil and then reduce heat and let simmer for 30 minutes.
• Preheat oven 400 °F.
• Divide ingredients into 2 – 6-inch, full size steamtable pans. Place it in the oven. Cook for 1½ to 2 hours. Stir occasionally.
• Garnish each bowl with ½ ounce (2 tablespoons) cheese, a sprinkle of scallions and a teaspoon of chopped cilantro.