Ingredients

• 1 1/4 teaspoons olive oil
• 1/4 red onion, minced
• 2 cloves garlic, minced
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 5 ounces mushrooms, thinly sliced
• 3/4 cup crushed tomatoes, plus
• 1 tablespoon crushed tomatoes
• 3 ounces canned green chilies
• 3 1/2 tablespoons vegetable stock
• 1/8 teaspoon cayenne pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 4 teaspoons cilantro or 4 teaspoons parsley, chopped
• 1/3 cup salsa

Instructions

1. Heat oil in a heavy non-reactive saucepan over medium heat.

2. Add next 4 ingredients and saute 4-5 minutes or until onion begins to soften.

3. Stir in remaining ingredients, EXCEPT beans, cilantro and salsa.

4. Bring to a boil.

5. Reduce heat to medium-low and simmer 5-7 minutes, stirring frequently until mixture is thickened.

6. Stir in beans and cook another 3 minutes until beans are heated throughout.

7. Sprinkle with cilantro.

8. Serve with Salsa.