Barney’s Beanery Vegetarian Chili Recipe Made Easy

When it comes to hearty, flavorful vegetarian chili, Barney’s Beanery has long been a beloved go-to spot for both locals and visitors in Los Angeles. Known for its rich, smoky, and deeply satisfying chili, their vegetarian version offers all the comfort and boldness of a traditional chili without any meat.

Whether you’re a longtime vegetarian, someone exploring plant-based options, or simply craving a warm bowl of chili, this recipe captures the spirit of Barney’s Beanery’s famous dish with wholesome ingredients and a perfect balance of spices.

Ready in under an hour, it’s ideal for a cozy weeknight dinner or batch cooking for the week. Dive into this comforting, protein-packed vegetarian chili that’s as vibrant and inviting as the iconic restaurant itself.

Why You’ll Love This Recipe

This vegetarian chili recipe combines a variety of beans, fresh vegetables, and smoky spices to create a rich and hearty meal that satisfies without any meat. It’s packed with plant-based protein and fiber, making it both nourishing and filling.

The blend of spices delivers warmth and depth, while the simmering process allows all the flavors to meld beautifully.

Perfect for meal prep, it tastes even better the next day, and it freezes wonderfully. Plus, it’s easily customizable to suit your taste preferences—whether you like it spicy, mild, or loaded with extra veggies.

This recipe is a fantastic way to enjoy a comforting chili that’s both healthy and delicious, all while honoring the iconic flavors of Barney’s Beanery.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 jalapeño, seeded and minced (optional)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon soy sauce or tamari (for umami depth)
• 1 tablespoon apple cider vinegar
• Optional garnishes: chopped cilantro, diced avocado, vegan sour cream, shredded cheese

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Ladle (for serving)
• Bowls and serving utensils

Instructions

1. Heat olive oil in your large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add garlic, bell peppers, carrots, celery, and jalapeño (if using). Cook, stirring occasionally, until the vegetables soften, about 7-8 minutes.
3. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
4. Add the crushed tomatoes, vegetable broth, and all the drained beans. Stir to combine thoroughly.
5. Season with cumin, smoked paprika, chili powder, oregano, black pepper, and salt. Mix well to ensure the spices are evenly distributed.
6. Pour in the soy sauce and apple cider vinegar, stirring to balance the flavors.
7. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors meld.
8. Taste and adjust seasoning as needed before serving. Add more salt, chili powder, or vinegar to suit your palate.
9. Serve hot with your choice of garnishes such as chopped cilantro, avocado slices, vegan sour cream, or shredded cheese.

Tips & Variations

For a smokier flavor, add a chipotle pepper in adobo sauce or use smoked sea salt.

You can easily swap or add beans depending on what you have on hand—cannellini, navy, or chickpeas work great. For extra protein, consider adding textured vegetable protein (TVP) or crumbled tempeh.

If you prefer a thicker chili, mash some of the beans during cooking or add a tablespoon of masa harina (corn flour) near the end. To make it spicier, increase the amount of jalapeño or add cayenne pepper.

For a Mediterranean twist, add chopped olives and a splash of lemon juice just before serving. And if you want to keep it gluten-free, ensure your soy sauce or tamari is labeled gluten-free.

Nutrition Facts

These values are approximate and can vary depending on ingredient brands and portion sizes.

Serving Suggestions

This vegetarian chili pairs beautifully with a variety of sides and toppings. For a classic experience, ladle it over steamed rice or serve with warm cornbread or crusty bread like the Hamburger Bun Sourdough Recipe.

For a Tex-Mex flair, top with diced avocado, fresh cilantro, and a squeeze of lime. A dollop of vegan sour cream or shredded cheese adds creaminess to balance the spice.

For a heartier meal, serve alongside a fresh green salad or roasted vegetables.

If you’re interested in more plant-based dishes to complement your chili, check out the flavorful Half Runner Beans Recipe or indulge your sweet tooth later with the delightful Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Barney’s Beanery Vegetarian Chili is a wonderful, satisfying dish that brings all the warmth and depth of traditional chili to a plant-based table. With its robust flavors, hearty beans, and fresh vegetables, it’s a perfect comfort food that’s easy to prepare and delightful to enjoy any time of year.

Whether you’re cooking for a family dinner or meal prepping for busy weekdays, this chili holds up beautifully and offers a nourishing, crowd-pleasing option.

Try this recipe as a centerpiece for your next cozy meal, and don’t hesitate to experiment with the spices and ingredients to make it your own. For more delicious recipes that complement this chili, explore the Glazed Twist Donut Recipe for a sweet treat or the savory Green Chile Cheese Bread Recipe.

Happy cooking and bon appétit!

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