Black Bean and Barley Chili

09 Feb

I love buffets and I loved themed dinners. So, when I agreed to host the dinner following the family holiday picture day last December, I decided to make a variety of chili recipes figuring that way there would be something for everyone. Everyone that is, except my vegan sister. Catering to her dietary needs had me searching high and low for a vegan chili recipe that looked palatable for everyone else in the family too.

There are a few side notes to this story. First, my sister is a vegetarian, not vegan. She told me, after I spent $3.99 on vegetable broth, that chicken broth would have been fine. Second, this dish is very forgiving considering I accidentally left the burner on low after it was done cooking (I’m not really sure for how long) and it still tasted great. Even the carnivores in the group liked it.
1 Tbsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup pearled barley
1/2 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth


  1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
  2. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
  3. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
  4. Cover, reduce heat, and simmer for 45 minutes or until barley is tender.

Good served with chopped cilantro, avocado, sour cream and cheese.

Recipe source:

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Posted by on February 9, 2011 in Barley, Bean Mausoleum, Chili fest


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