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Mexican Mushroom Chili With Beans and Barley

by Sandy Todd Webster on Feb 01, 2013

Food for Thought

Looking for a vegetarian option for your Super Bowl chili or for a way to spice things up for your sweetheart on Valentine’s Day? This recipe will fill you up with fiber while delivering great flavor. It takes just 20 minutes to prep; cooks in 55 minutes; and yields 12 one-cup servings.

Bring 4 cups of water to boil in large saucepot. Add barley, turn down heat and simmer 30–40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.

Meanwhile, heat olive oil in 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 3–4 minutes more or until vegetables are tender.

Stir in all remaining ingredients except barley. Bring to boil. Reduce heat; cover and simmer 20–25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

1 C barley
4 t olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8 oz) packages cremini mushrooms, quartered
1 T chipotle chili powder (not ground chipotle chile peppers) or 2½ t chili powder plus ½ t ground chipotle chile)
2 t oregano, preferably Mexican
1 t ground cumin
½ t sea salt
¼ t 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

Recipe Key: C = cup | T = tablespoon | t = teaspoon | oz = ounce

Source: Recipe and photo courtesy of the Mushroom Council, www.mushroominfo.com.

Per serving: 222 calories; 3 grams total fat: 1 g saturated fat; 0 g cholesterol; 590 milligrams sodium; 9 g protein; 42 g carbohydrates; 10 g dietary fiber.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.