Hearty Barley and Mushroom Chili (Beef or Turkey)

Why You’ll Love This Recipe

• Deep, smoky comfort: classic chili vibes with an earthy barley-and-mushroom twist.
• One-pot simplicity: everything simmers together for a thick, stew-like bowl.
• Flexible protein: make it with ground beef for richness or turkey for a lighter take.
• Hearty and wholesome: pearled barley adds chew and makes it satisfying without beans.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 12 oz cremini mushrooms, 4 garlic cloves, fresh cilantro or scallions, 1 lime (optional)
• Dairy: Sour cream and shredded sharp cheddar (optional garnish)
• Pantry: Ground beef or turkey, pearled barley, crushed tomatoes (28 oz), fire-roasted diced tomatoes (15 oz), low-sodium broth, tomato paste, chili powder, cumin, smoked paprika, dried oregano, chipotle in adobo (or chipotle powder), bay leaf, soy sauce or Worcestershire, olive oil, kosher salt, black pepper, apple cider vinegar

Full Ingredients

Choose Your Protein

• 1.25 lb ground beef (90% lean) or 1.25 lb ground turkey (93% lean)

Vegetables & Mushrooms

• 12 oz cremini or baby bella mushrooms, thick-sliced
• 1 large yellow onion, small dice
• 1 red bell pepper, small dice
• 4 garlic cloves, minced

Grain

• 1 cup pearled barley, rinsed

Liquids & Tomatoes

• 4 cups low-sodium beef broth (for beef) or chicken/turkey broth (for turkey)
• 1 cup water, plus more as needed
• 28 oz can crushed tomatoes
• 15 oz can fire-roasted diced tomatoes

Spices & Seasoning

• 2 tbsp olive oil, divided
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1–2 chipotle peppers in adobo, minced (or 1 tsp chipotle powder)
• 1 bay leaf
• 1 tbsp soy sauce or Worcestershire sauce
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Finishing & Garnishes

• 1 tbsp apple cider vinegar or fresh lime juice
• Optional: chopped cilantro or sliced scallions, shredded sharp cheddar, sour cream, lime wedges, crushed tortilla chips, pickled jalapeños

Step-by-Step Instructions

Step 1: Prep and rinse

Rinse the pearled barley in a fine-mesh strainer under cool water until the water runs mostly clear. Pat the mushrooms dry, then thick-slice. Dice the onion and bell pepper. Mince the garlic. This quick prep ensures even cooking and a clean, glossy broth.

Step 2: Brown the mushrooms

Heat 1 tbsp olive oil in a large heavy pot or Dutch oven (5–6 qt) over medium-high heat. Add the mushrooms in an even layer. Do not stir for 3–4 minutes, then season with a pinch of salt and continue sautéing until well browned and their moisture cooks off, 6–8 minutes total. Transfer to a bowl and set aside. Browning the mushrooms builds a meaty, earthy base.

Step 3: Brown the meat

In the same pot, add the remaining 1 tbsp olive oil and the ground beef or turkey. Season with 1 tsp kosher salt and the black pepper. Cook over medium-high heat, breaking into crumbles, until no longer pink and lightly browned, 5–7 minutes. Stir in the soy sauce or Worcestershire to dissolve the browned bits (fond) on the bottom for savory depth.

Step 4: Sweat aromatics and build the base

Push the meat to the sides, add the onion and bell pepper to the center, and cook until softened, 4–5 minutes. Add the garlic and tomato paste; cook, stirring, for 60 seconds to caramelize the paste slightly and remove its raw edge.

Step 5: Toast the spices

Sprinkle in the chili powder, cumin, smoked paprika, oregano, and the minced chipotle. Stir for 30–45 seconds until the spices are fragrant—this quick toasting wakes up their flavors.

Step 6: Add liquids, barley, and mushrooms; simmer

Stir in the crushed tomatoes, diced tomatoes, broth, 1 cup water, bay leaf, rinsed barley, and the browned mushrooms. Bring to a full boil over high heat, then reduce to maintain a gentle simmer around 190–200°F. Partially cover and cook, stirring every 10 minutes, for 45–55 minutes, until the barley is tender and the chili is thick and stew-like. If it thickens too quickly, add 1/2–1 cup hot water. Taste and add more salt as needed.

Step 7: Finish and serve

Remove the bay leaf. Stir in the apple cider vinegar or lime juice to brighten. Let the chili rest 5 minutes. Ladle into warm bowls and garnish with cilantro or scallions. Add sour cream and shredded cheddar if you like. Serve with lime wedges and crusty bread or warmed tortillas.

Pro Tips

• Use a wide, heavy pot so mushrooms and meat brown instead of steam.
• Rinse barley well; excess starch can make the chili gluey.
• Barley continues to drink up liquid as it sits. Thin with hot water or broth when reheating.
• Lean turkey benefits from the full 2 tbsp oil; if using very lean meat, add 1 extra tsp oil during browning.
• Salt gradually: canned tomatoes and broth vary widely in sodium. Season at the end to dial it in perfectly.

Variations

• Vegetarian: Skip the meat. Double the mushrooms (24 oz) and add 1 can (15 oz) kidney or black beans, drained. Use vegetable broth.
• Slow Cooker: Brown mushrooms and meat on the stove. Transfer everything to a slow cooker with barley. Cook on Low 7–8 hours or High 4–5 hours, until barley is tender. Finish with vinegar/lime.
• Instant Pot: Use Sauté to brown mushrooms and meat. Add remaining ingredients. Pressure cook on High for 20 minutes; natural release 15 minutes. Finish with vinegar/lime and season.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers up to 4 days. Freeze up to 3 months; thaw in the refrigerator overnight. Reheat gently on the stovetop, adding broth or water to loosen. For meal prep, you can cook the barley separately (30–35 minutes in salted water) and stir it into the chili during the last 10 minutes—great if you prefer firmer grains or want to freeze in portions without over-thickening.

Nutrition (per serving)

Approximate for turkey version, without optional toppings: 360 calories; 28 g protein; 37 g carbohydrates; 11 g fat; 8 g fiber; 860 mg sodium (varies with broth and salt). Beef version will be slightly higher in calories and fat.