Mexican Mushroom Chili with Beans and Barley

  • Yield 12 servings

Try this healthy chili, full of mushrooms, beans and barley.


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



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