Mexican Mushroom Chili with Beans and Barley

  • Yield: 12 servings


1cup barley
4teaspoons olive oil
1small onion, chopped
1 garlic clove, finely chopped
3 (8-ounce) packages cremini mushrooms, quartered
1tablespoon chipotle chili powder (not ground chipotle chile peppers) (OR 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile)
2teaspoons oregano, preferably Mexican
1teaspoon ground cumin
1/2teaspoon sea salt
1/4teaspoon freshly ground black pepper
1medium red bell pepper, seeded and chopped
2 fresh Anaheim chiles
1cup frozen corn, thawed
1 (16-ounce) can chili beans, undrained
1 (15-ounce) can crushed tomatoes
2cups water
2/3cup low sodium vegetable broth


  1. Bring 4 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 to keep warm.
  2. Meanwhile, heat olive oil in a large saucepan 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 and chiles; 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.
Recipe courtesy of the Mushroom Council’s Mushroom Channel

Nutritional Info *per serving

  • Calories 222
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 0g
  • Sodium 590mg
  • Carbohydrate 42g
  • Fiber 10g