Monday, November 21, 2011

A Chili in Every Pot!

Tis the season upon us. Hockey, football, skiing, ice skating. a brisk run and more.
The Vegetable Alchemist at your service.......

Mushroom Chili with Beans and Barley
Cook Time: 30-40 minutes
Prep Time: 20 minutes
Yield: 12
servings (1 ½ cup each)

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 pounds cremini mushroom, quartered
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups frozen corn, thawed
3 cups cooked barley
1 (16ounce) can chili beans, undrained
1 (16ounce) can pinto beans, drained and rinsed
1 (15ounce) can black beans, drained and rinsed
1 (8ounce) can tomato sauce
1 (14.5ounce) can diced tomatoes, undrained
3 cups vegetable broth
1 (4 ounce) can chopped green chilies
3 tablespoons chili powder
1 tablespoon Mexican oregano
2 teaspoons ground cumin
2 teaspoons dried basil
1 teaspoon freshly ground black pepper

1. Heat olive oil in a 1-gallon thick bottom saucepot over medium heat. Add onion and
garlic; cook 2 minutes. Add mushrooms and continue to cook 4 - 5 minutes. Stir
in peppers; cook for an additional 3 - 4 minutes or until vegetables are

2. Stir in all remaining ingredients. 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.