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
