Black Bean, Corn & Mushroom Chili

I've never been a fan of chili beans, so I was excited when I started dating my husband Dave and found out that his mom had a great chili recipe that didn't call for the chili beans. Originally, she didn't have the black beans in this recipe, either, but since I started making it, and I'm always trying to get healthy food in my kiddos' bodies, I've added the black beans and we really like it. If you're not a mushroom fan, you can always omit the mushrooms and you're still left with a great black bean & corn chili. This is my favorite chili recipe ever ~ enjoy!

2 lbs. Lean Ground Beef
2 (29-oz.) can Tomato Sauce
2 (29-oz.) cans Diced Tomatoes with seasoning
2 T. Chili Pepper
1/2 T. Salt
1/2 tsp. Oregano
1/2 tsp. Cumin
1/2 T. Cayenne Pepper
1 tsp. Paprika
1 T. Onion Powder
1 T. Garlic Powder
3 c. Niblet Corn
1 (15-oz.) can Black Beans, drained and rinsed
4-5 jars Whole Mushrooms (cut in half)

2 (8-oz.) cans Sliced Mushrooms

Shredded cheddar cheese, garnish

Sour cream, garnish

Tortilla Chips, garnish

Brown ground beef - drain extra juice. Add cans of tomatoes and seasonings (to save time, in place of seasonings, I recommend using Carol Shelby's Chili Kit, omit the mesa flour). Simmer 20 minutes on medium-low. Add corn, black beans and mushrooms. Garnish with shredded cheddar cheese & sour cream. Serve with fresh tortilla chips.