Today I’d like to share my recipe for vegan barley chili with beans.
I know – chili is supposed to be a wintertime meal, a perfect dish for those long, dark evenings when you’re all cozy on the couch with a hot steaming bowl of this velvety goodness…
Well, I’ve never been a fan of limiting deliciousness, so why not give it a try in the summer?
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I first read about the idea of adding a hearty grain to a vegan chili recipe in Scott Jurek’s book, Eat and Run. In the book, Scott admits to never having liked chili before until he tried a chili recipe with grains.
According to Scott, grains can give a vegan chili that heartiness that meat-based chili has. He provides a recipe that he calls Minnesota Winter Chili and suggests using bulgur wheat along with beans and other ingredients.
I’ve had my own chili recipe for a few years when I was still eating meat. It always came out perfect but was too time-consuming since you have to simmer meat chili for hours to let all of the ingredients blend together. I was intrigued to try substituting a grain for meat…
It took a few attempts to make it just right, but finally I have it!
My Three Bean Barley Chili is perfectly hearty, filling, smoky, spicy, but never so heavy that you have to take a nap after having a couple bowls. Hooray to the power of plants!
Also, see my high protein vegan chili recipe made with sweet potatoes, and my ultimate vegan chili with a meaty texture that has wowed even omnivores.
Vegan Barley Chili with Beans
This vegan barley chili with beans is smoky, spicy, filling, and very satisfying. Feel free to use any combination of cooked or canned beans: black, kidney or cannellini, etc. You can also try grains like farro, kamut, or brown rice instead of barley, adjusting the cooking time as needed.
Ingredients
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 parsnip, diced (optional)
- 3 cups cooked beans* (about 2 cans)
- 1/3 cup barley
- 1 can petite diced tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp vegan BBQ sauce, store-bought or homemade**
- 4 cups low-sodium vegetable broth*** or water,
- 1 Tbsp avocado oil (or broth/water for oil-free)
Seasonings:
- 1 dried smoked chipotle pepper
- 1 Tbsp cumin
- 1/2 Tbsp chili powder
- 1/2 Tbsp paprika
- salt, pepper to taste
Instructions
- Heat avocado oil (or vegetable broth/water for oil-free) in a large heavy-bottomed pot over medium heat. Add onions, celery, carrots, and parsnip. Sauté for 5-7 min until the vegetables are soft, adding more broth/water if necessary.
- Add the rest of the ingredients, cooked beans through salt and pepper, into the pot with the vegetables. Mix well, bring to a boil.
- Once boiling, reduce the heat to low, and simmer for 25-35 min, adding more broth/water if the chili starts getting too thick.
- Take the chipotle pepper out and discard if you prefer a milder chili. If you like it spicy, cut off 1/2 of the chipotle and mash really well, then add back to the pot. Want it fiery spicy? Mash up and use the whole thing!
- Turn off the heat. Let the chili rest for 10-15 min before serving.
Notes
*Most types of cooked beans will work here. For the classic chili combination, use kidney and pinto beans. Other bean varieties to consider: black beans, black eyed peas, cannellini beans, navy beans, chickpeas, etc.
**Also see my easy homemade BBQ sauce recipe.
***See my homemade veggie broth recipe.
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Nutrition Information:
Yield:
6Serving Size:
1 bowlAmount Per Serving: Calories: 217Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 44gFiber: 9gSugar: 17gProtein: 8g
Please note that the provided nutritional information data is approximate.
I hope you enjoy this vegan barley chili with beans as much as we do in our family!
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