Mexican Mushroom Chili with Beans and Barley
This vegetarian mushroom chili is great to serve on cold winter nights or brisk
- 1 cup barley
- 4 teaspoons 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
- 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
* OR 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile
- Bring 4 cups of water to boil in a large saucepot. Add barley, turn heat down
and simmer 30 – 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 – 5 minutes. Stir in peppers and chiles; cook for an additional 3 – 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 – 25 minutes or until flavors are melded, stirring after
15 minutes to prevent sticking.
- Add cooked barley and continue to cook 10 minutes.
Yield: 12 servings; serving size: 1 cup
Nutrition Facts: (for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat:
1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber:
Recipe and photo credit (used with permission):
Mushroom Council and mushroominfo.org
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and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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