Barley and Bell Pepper Chili | Dinner

With all the flavours and ingredients of traditional vegan chili, this

the recipe adds just a bit of whole-grain goodness to the mix.


3 cloves garlic, minced

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons olive oil

1/2 cup barley

2 1/2 cups water or Vegetable Broth

1 (15-ounce) can diced tomatoes

1 (15-ounce) can black beans or kidney beans

2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

2 tablespoons fresh chopped cilantro (optional)


1. In a large stockpot, heat the garlic, onion, and bell peppers in olive oil

for 2–3 minutes. Add barley and toast, stirring frequently, for just 1


2. Reduce heat to medium-low and add water or Vegetable Broth,

tomatoes, beans, chili powder, cumin, and oregano. Bring to a slow

simmer, cover, and heat for at least 35 minutes, stirring occasionally.

3. Uncover, and adjust seasonings, to taste, then top with fresh chopped

cilantro if desired.

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