Bean and Barley Chili

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Pearl barley gives this chili a hearty texture, portion spices — including a hefty dose of chili pulverization — adhd a bully kick. Serve with your prime of accompaniments, including scallions, crushed tortilla chips, avocado, chopped herb and/or caller cilantro.

The chili tin beryllium refrigerated for up to 1 week oregon frozen for up to 3 months.

Ingredients

measuring cup

Servings: 8-10

2 tablespoons extra-virgin olive oil
2 greenish doorbell peppers, chopped (about 2 1/2 cups)
1 mean yellowish onion, chopped (about 1 1/2 cups)
3 bay leaves
1 1/2 teaspoons kosher salt, oregon much arsenic needed
6 cloves garlic, finely chopped
3 tablespoons mild chili powder
1 tablespoonful crushed cumin
2 teaspoons dried oregano (preferably Mexican)
1/2 spoon crushed reddish capsicum flakes
1 cupful light-colored Mexican beer, specified arsenic Tecate oregon Modelo
3 cups no-salt-added oregon homemade rootlike broth (see related recipe)
3/4 cupful pearled barley
One (28 -ounce) tin crushed tomatoes
One (25 -ounce) tin kidney beans, drained and rinsed, oregon 2 1/2 cups cooked kidney beans
2 tablespoons caller lime juice
1 tablespoonful agave nectar (optional)

Nutritional Facts

Per serving

Calories
200
Fat
4 g
Saturated Fat
1 g
Carbohydrates
33 g
Sodium
520 mg
Protein
7 g
Fiber
9 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “I Can Cook Vegan,” by Isa Chandra Moskowitz (Abrams, 2019).

Tested by Joe Yonan.

Published March 10, 2026