Mexican Mushroom Chili with Beans and Barley
Recipe courtesy of the Mushroom Council.
1 cup barley
4 teaspoon olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8-ounce) packages cremini mushroom, quartered
1 tablespoon chipotle chili powder* (not ground chipotle chile peppers)
2 teaspoons oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, seeded and chopped
2 fresh Anaheim chiles, seeded and chopped
1 cup frozen corn, thawed
1 (16-ounce) can chili beans, undrained
1 (15-ounce) can crushed tomatoes
2 cups water
2/3 cup low sodium vegetable broth
- Bring 4 cups of water to boil in a large saucepot. Add barley, turn heat down and simmer 30 to 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.
- 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 chiles; cook for an additional 3 to 4 minutes or until vegetables are tender.
- 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.
Makes 4 servings.
*Or 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile.
Nutritional Information Per Serving (1/4 of recipe): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 42g; Fiber: 10g; Protein: 9g; Sodium: 590mg.
Recipe and photograph courtesy of the Mushroom Council.