INGREDIENTS:
14.5-ounce can diced tomatoes, undrained
16-ounce can tomato sauce
1 cup medium pearled barley (not quick cooking)
4 cups vegetable broth
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
Dash chipotle pepper seasoning (more or less to taste)
1 Tablespoon of minced garlic
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 1/2 cups frozen corn kernels
8 ounces of sliced mushrooms
Season to taste with salt after it is done cooking
SLOW COOKER Instructions: Combine all ingredients into a 6-quart slow cooker. Stir well.
Cook on high for 2-3 hours.
Serve the chili with toppings, if desired.
The chili will thicken considerably upon cooling. Add vegetable broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
TOPPINGS
Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings
