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Bean and Barley Veggie Chili

Bean and Barley Veggie Chili

5 from 2 votes
This bean and barley veggie chili is both nourishing and satisfying. It's perfect for Meatless Monday, Tex-Mex Tuesday, school lunches, game-nights, and cozy, cool-weather evenings. Be sure to use quick-cooking barley, it will say either pearl or Italian. This recipe freezes well, so make extra for lunch or the freezer.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: dinner, lunch, Main Course
Cuisine: Tex-Mex, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado or grapeseed oil
  • 1 medium yellow onion, chopped
  • 1/2-1 jalapeno, seeded and chopped (optional)
  • 1 medium red bell pepper, chopped (or try 1-2 chopped carrots)
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder or to taste
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 14.5 ounce can fire-roasted diced tomatoes, no salt added want to turn up the heat? look for diced tomatoes with chopped chili
  • 1 15 ounce can black beans, rinsed and drained want extra beans? add another can, but be sure to add another cup of stock or water too!
  • 16 ounces vegetable stock, low sodium try homemade veggie stock or get the benefits of collagen with homemade chicken stock if not vegetarian
  • 2/3 cup barley pearl, Italian, or quick-cooking OR substitute quinoa or farro

Method
 

  1. Heat oil in a Dutch Oven or heavy pot over medium-high heat. Add onion, jalapeno, bell pepper, and celery and saute for about 3 minutes, until onions are softened and fragrant. Add garlic and saute for another minute.
  2. Turn down the heat to medium-low and stir in the chili powder, cumin, and oregano. Next add the diced tomatoes, black beans, veggie stock, and barley. Turn heat to high and stir. Bring to a simmer and then reduce heat, cover with a lid, and continue to cook for about 20 minutes. Add water or additional stock if needed.
  3. Serve with side suggestions and enjoy! Refrigerate or freeze leftovers in air-tight containers.

Notes

Side Suggestions (the fun part!)
  • Chopped cilantro
  • Lime wedges
  • Grated cheddar or Monterey Jack cheese
  • Sour cream, crème fraîche, or plain Greek yogurt
  • Sliced avocado or guacamole
  • Tortilla chips 
  • Tortilla wedges
  • Quesadilla wedges
  • Sliced bell peppers
  • Sliced carrot sticks