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Andrew Fowler

Mushroom Barley Chili

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 16 oz cremini mushrooms chopped
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp ancho chile powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned pinto beans drained
  • 3/4 cup pearled barley
  • 5 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Heat oil in a Dutch oven over medium-high. Cook mushrooms 10 minutes until browned with dry edges.
  2. Cook onion 5 minutes; add garlic, ancho, and cumin for 30 seconds.
  3. Add tomatoes, beans, barley, broth, and salt; boil.
  4. Reduce heat; simmer partly covered 40 to 45 minutes until barley is tender.
  5. Add up to 1 cup water as needed; simmer uncovered 5 minutes until thick but ladleable.