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Mexican Mushroom Chili with Beans and Barley
Courtesy of Mushroom Council
Servings: 12
Prep Time: 15 Min. Cook Time: 1 Hr. 15 Min. What you need:
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+ 1 c. barley
+ 4 tsp. olive oil + 1 small onion, chopped + 1 clove garlic, finely chopped + 3 (8-oz.) pkg. cremini mushroom, quartered + 1 Tbsp. chipotle chili powder (not ground chipotle chile peppers) (OR 2 1/2 tsp. chili powder plus 1/2 tsp. ground chipotle chile) + 2 tsp. 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 chiles + 1 c. frozen corn, thawed + 1 (16 oz.) can chili beans, undrained + 1 (15 oz.) can crushed tomatoes + 2 c. water + 2/3 c. low sodium vegetable broth What to do:
1. Bring 4 c. of water to boil in a large saucepot. Add barley, turn heat down and simmer 30-40 min. 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 min. Add mushrooms, seasonings, salt and black pepper; continue to cook 4-5 min. Stir in peppers and chiles; cook for an additional 3-4 min. or until vegetables are tender. 3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until flavors are melded, stirring after 15 min. to prevent sticking. Add cooked barley and continue to cook 10 min. Recipe and photos courtesy of the Mushroom Council and mushroominfo.com Nutritional information:
Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 42g; Fiber: 10g; Protein: 9g; Sodium: 590mg;
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