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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 3g12%
Cholesterol 0mg
Sodium 590mg
Total Carbohydrate 42g76%
 Dietary Fiber 10g18%
Protein 9g16%
Prep Time
Cook Time
Total Time

15 min.

75 min.

90 min.



Mexican Mushroom Chili with Beans and Barley

A protien rich vegetarian twist on chli that is satisfying and filling. 

Recipe and photos courtesy of the Mushroom Council and


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


1Bring 4 c. of water to boil in a large saucepot. Add barley, turn heat down and simmer 30-40 min. or until cooked through. Drain any excess liquid; partially cover to keep warm.
2Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook 2 min. Add mushrooms, seasonings, salt and black pepper; continue to cook 4-5 min. Stir in peppers and chiles; cook for an additional 3-4 min. or until vegetables are tender.
3Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until flavors are melded, stirring after 15 min. to prevent sticking. Add cooked barley and continue to cook 10 min.