I love tomatoes and green chilies. I use the mild ones in this recipe because I can't tolerate lots of spice in my food, it sets off my hot flashes!!!
prep time20 Min
cook time35 Min
sweet onion, chopped medium
garlic cloves, pressed
white button mushrooms, chopped
3-14.5 oz can(s)
fire roasted diced tomatoes
coarse salt and cracked pepper to taste
frozen mild green chilies, drained
How To Make
Heat the coconut oil in a deep saute pan.
Add the chopped onion and saute until transparent. About 10 minutes.
Add the pressed garlic and saute for 2-3 more minutes.
Add the chopped mushrooms and saute until the mushrooms are soft.
Add the chili and canned tomatoes, oregano and thyme, salt and pepper to taste.
Let simmer on low for about 30 minutes, stir occasionally. When the liquid has reduced it's done.
Serve over rice or pasta.
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