Portabella Stew

1 Tbs. olive oil
2 medium onions, chopped (2 cups)
2 medium carrots, chopped (1 cup)
3 portobello mushrooms, stemmed and chopped (not finely chopped)
1 14.5-oz. can diced tomatoes
1 1/2 cups low-sodium vegetable broth
1 Tbs. vegetarian Worcestershire sauce
1 tsp. chili powder
1 tsp. ground coriander
1 Tbs. maple syrup
1 15-oz. can black beans, rinsed and drained
1 15-oz. can great northern beans, rinsed and drained
1 15-oz. can kidney beans, rinsed and drained
4 scallions (white and light green parts), chopped (3/4 cup)
1 to 2 Tbs. chopped cilantro, for garnish (optional)
Cheddar Cheese or Sour Cream (for topping)

1) Heat oil in large pot over medium heat and then saute onions 6 minutes, stirring often to avoid over-browning.

2) Add carrots and cook 3 minutes, again stirring often.

3) Add mushrooms and continue cooking, 4 to 5 minutes.

4) Stir in tomatoes, broth, Worcestershire sauce, chili powder, coriander and maple syrup. Mix well, cover and bring to a gentle boil. Then, reduce heat and simmer, uncovered, for 5 minutes.

5) Stir in beans. Season with salt and pepper to taste and continue simmering, 5 to 7 minutes.

6) Stir in scallions, then serve topped with shredded cheese or sour cream.

Number of Servings: 6

Recipe submitted by SparkPeople user PHILRULES.