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Bean and Barley Veggie Chili

Bean and Barley Veggie Chili

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.
Prep Time 10 mins
Cook Time 25 mins
Course dinner, lunch, Main Course
Cuisine Tex-Mex, Vegetarian
Servings 6


  • 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


  • 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.
  • 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.
  • Serve with side suggestions and enjoy! Refrigerate or freeze leftovers in air-tight containers.


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
Keyword chili, beans, barley, dairy-free