Mexican Mushroom Chili With Beans and Barley
Makes 12 (1-cup) servings. Recipe is from the Mushroom Council and mushroominfo.com. This vegetarian mushroom chili is great to serve on cold winter nights.
1 cup barley
4 tsps. olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8-oz.) packages crimini mushroom, quartered
1 tbl. chipotle chili powder (not ground chipotle chili peppers) (or 2 1/2 tsps. chili powder plus 1/2 tsp. ground chipotle chili)
2 tsps. oregano, preferably Mexican
1 tsp. ground cumin
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 medium red bell pepper, seeded and chopped
2 fresh Anaheim chilies
1 cup frozen corn, thawed
1 (16-oz.) can chili beans, undrained
1 (15-oz.) can crushed tomatoes
2 cups water
2⁄3 cup low-sodium vegetable broth
1. Bring 4 cups of water to boil in a large sauce pot. Add barley, turn heat down and simmer 30 to 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 to 5 minutes. Stir in peppers and chilies; cook for an additional 3 to 4 minutes or until vegetables are tender.
3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.
Nutrition analysis per cup: 222 calories; 3 grams total fat; 1 gram saturated fat; 0 grams cholesterol; 590 milligrams sodium; 9 grams protein; 42 grams carbohydrate; 10 grams dietary fiber.