Mexican Mushroom Chili with Beans and Barley (Foodservice portion)

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 servings

Serving Size: 1 cup each

Ingredients

• 3 cups barley
• 1/4 cup olive oil
• 2 medium onions, diced
• 2 cloves garlic, finely chopped
• 4 pounds cremini mushroom, quartered
• 3 tablespoons chipotle chili powder
• 2 tablespoons Mexican oregano
• 1 tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 medium green bell peppers, seeded and diced
• 2 medium red bell peppers, seeded and diced
• 4 cups frozen corn, thawed
• 1 (16 ounce) can chili beans, undrained
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 6 cups water
• 2 cups low sodium vegetable broth
• 2 (4 ounce) cans chopped green chilies

Directions

1. Bring 12 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 and keep warm.

2. Heat olive oil in a 1-gallon thick bottom saucepot 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; cook for an additional 3 – 4 minutes 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 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

Nutrition Facts (for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g

Family portion

Tags: Better-for-You, chili, cremini, Dinner, Foodservice, Lunch, nutritious, Soup