Bean and Barley Vegetarian Chili


For a cold and rainy day, what better than a hot bowl of chili.  We cooked this up the night before and we’re wrapping it in a blanket for transport to the tailgate.  Another great recipe from the NFL Game Day Cookbook.


  • 1/2 cup olive oil (or vegetable stock if you want to go low-fat)
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 4 medium carrots, chopped
  • 3 cloves garlic, minced (we used shallots)
  • 1/4 cup plain dried bread crumbs
  • 3 canned chipotles in adobo sauce, drained and finely chopped (DO NOT PUT THE WHOLE CAN IN!)
  • 3 tablespoons ground cumin
  • 2 tablespoons good-quality chili powder
  • 1 teaspoon paprika (we used smoked paprika)
  • One 15-ounce can tomato sauce
  • One 15-ounce can diced tomatoes (or use two cans and leave out the sauce for a chunkier chili)
  • 1/2 cup pearl barley (you can either pre-cook or add directly and bring chili to a boil to cook)
  • One 15-ounce can black beans, drained
  • One 15-ounce can chili beans (or can of sweet corn for a different twist)
  • 1 cup water
  • 1 tablespoon brown sugar
  • 2 teaspoons salt – or salt to taste

In a large soup pot over medium heat, warm the oil.

Saute the onion, bell pepper, carrots and garlic for 6 to 8 minutes, or until tender.

Reduce the heat to medium-low and stir in the bread crumbs, chipotles, cumin, chili powder, and paprika.

Combine thoroughly.

Add the tomato sauce, diced tomatoes, and barley.  Stir.

Add the black beans, chili beans, water, brown sugar, and salt.  Mix well.

Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the flavors come together.

Makes 8 servings.

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