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Hearty Fresh Mushroom Chili

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

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.

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