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November 14, 2018
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Vegetarian Mushroom-Barley Chili

Although my brother is a vegetarian, other family members love meat. Everyone loved this chili, and even the true carnivores wanted the recipe. It is fast to prepare (although it cooks all day in the Crock-Pot), easy and delicious.

  • 2 cans (14 1/2 ounces each) vegetable broth
  • 1 cup medium barley
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 large onion (about 1 cup chopped)
  • 1 large green bell pepper (about 1 1/2 cups chopped)
  • 1 package (8 ounces) already-sliced, fresh button mushrooms
  • 2 cans (15 1/2 ounces each) light red kidney beans
  • 2 cans (14 1/2 ounces each) diced tomatoes seasoned with garlic and onion
  • 1 teaspoon sugar
  • Already-shredded Cheddar, Monterey jack or a cheese blend, for serving (optional)
  • Sour cream, for serving (optional)

Start to finish: 12 minutes, plus 8 to 10 hours unattended cooking time.

Pour the vegetable broth into a 5-quart or larger slow cooker. Add the barley, cumin and chili powder. Stir well.

Peel and coarsely chop the onion; add it to the pot. Rinse, core, seed and coarsely chop the bell pepper; add it to the pot. Coarsely chop the mushrooms and add them to the pot.

Put the beans in a colander, rinse well, and drain. Add the beans to the pot. Add the tomatoes with their juices. Sprinkle the sugar evenly over the tomatoes.

Cover the pot and cook on low for 8 to 10 hours. Stir well and then serve with shredded cheese and sour cream, if desired. Serves 8.

"Desperation Entertaining"

Sunday, August 18, 2002

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