Mexican Mushroom Chili with Beans and Barley (Foodservice portion)

Recipe Courtesy of the Mushroom Council and


This vegetarian mushroom chili is great to serve on cold winter nights or brisk fall afternoons.

Yield: 24 servings

Serving Size: 1 cup each


3 cups barley
1/4 cup olive oil
2 medium onions, diced
2 cloves garlic, finely chopped
4 pounds cremini mushroom, quartered
3 tablespoons chipotle chili powder
2 tablespoons Mexican oregano
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 medium green bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
4 cups frozen corn, thawed
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
6 cups water
2 cups low sodium vegetable broth
2 (4 ounce) cans chopped green chilies


1. Bring 12 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 and keep warm.

2. Heat olive oil in a 1-gallon thick bottom saucepot 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; 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.

Nutrition Facts

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

Family portion


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