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Prep Time	Cook Time	Total Time	Makes	Calories
15 min.	75 min.	90 min.	15	222

Mexican Mushroom Chili with Beans and Barley

A protien rich vegetarian twist on chli that is satisfying and filling.

Recipe and photos courtesy of the Mushroom Council and Mushroominfo.com

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

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.