Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Meatless Chili for Those Who Hate Kidney Beans

I extremely hate kidney beans. Very much so. They are not good. But chili on the other hand is quite good. The best way to thwart its high fat content is to go meatless. The magic of chili is that the flavors are so strong the meat won't be missed. The right combo of beans and spices. will make a savory and delicious stew. If you know how.

Ingredients

1 can of garbanzo beans, drained and thoroughly rinsed.
1/4 cups of dry barley
1/4 cups of dry lentils
1/4 cup dry rice (white or brown)
1 can petite cut plain tomatoes including juice
1 can vegetable broth
1/3 cup water
1/2 a medium yellow onion diced
6 cloves garlic minced
1 cup frozen vegetables of your choice (broccoli, carrots and cauliflower are good options)
1/4 cup grated Parmesan cheese
3 tsps ground pepper
2 tsps paprika
3 tsps garlic powder
2 tsps oregano
1 tsp salt
1 tsp chili powder

Begin by combing all beans, barley, rice, broth, water, garlic, onion and tomatoes in a medium sized sauce pot. Simmer on medium uncovered for approximately 20 minutes or until all dry beans are nearly tender.

Add in frozen veggies and all spices.

Lower burner to medium low heat and continued simmering uncovered for 15-20 minutes more or until only minimal/thick liquid is left. Stir occasionally during this process.

Turn off the heat. Remove to cool burner on stove. Add cheese and stir.

Taste. Add any additional spice to your preference.

Enjoy a delicious meatless chili without kidney beans. Easy. Nutritious and absolutely delicious.