Southwestern Recipes

Mexican Mushroom Chili with Beans and Barley

Vegetarian Mexican Mushroom Chili is great to serve on cold winter nights or brisk fall afternoons.

Mexican Mushroom Chili

Yield: 12 (1 cup) servings


  • 1 cup barley
  • 4 teaspoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 3 (8 ounce) packages cremini mushrooms, quartered
  • 1 tablespoon chipotle chili powder (not ground chipotle chile peppers)*
  • 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 for 30 to 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 for 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook for 4 to 5 minutes. Stir in peppers and chiles; cook for an additional 3 to 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.
  4. Add cooked barley and continue to cook 10 minutes.


* or 2 1/2 teaspoons chili powder + 1/2 teaspoon ground chipotle chile


Per 1 cup serving: Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g


Recipe and photo used with permission from: The Mushroom Council

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