Beans and Barley Vegetarian Chili Recipe for Cozy Meals

Chilly evenings and cozy nights call for a bowl of hearty, comforting chili that warms both the body and soul. Our Beans and Barley Vegetarian Chili is the perfect recipe to satisfy those cravings without any meat.

Packed with wholesome ingredients like protein-rich beans, nutty barley, and a medley of colorful vegetables, this chili is not only delicious but also incredibly nutritious. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this recipe offers a delightful twist on traditional chili by incorporating barley for extra texture and fiber.

Easy to make and full of flavor, this chili is a fantastic option for meal prep, family dinners, or casual get-togethers. Plus, it’s naturally gluten-free if you use certified gluten-free barley.

Ready your ladles and let’s dive into a recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This vegetarian chili is a nutritional powerhouse, combining the best of beans and barley to offer a filling, fiber-packed meal. The barley adds a wonderful chewiness that complements the soft beans and tender vegetables perfectly.

It’s versatile, warming, and made with simple pantry staples that you likely already have on hand.

Not only does it come together in one pot for easy cleanup, but the flavors deepen the longer it simmers, making it ideal for leftovers. Whether you’re cooking for meat-eaters or vegetarians, this chili will satisfy everyone’s taste buds.

It’s perfect for meal prep and freezes beautifully for future meals.

Plus, if you’re interested in exploring more comforting recipes, check out our Lil Smokies Chili Recipe for a meaty twist, or try baking some fresh bread with the Marzipan Challah Recipe to serve alongside your chili.

Ingredients

• 1 cup pearl barley, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and diced
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado slices, vegan sour cream, shredded cheese, tortilla chips

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board
• Colander (for rinsing beans and barley)
• Ladle (for serving)

Instructions

1. Prepare the barley: Rinse the pearl barley under cold water using a colander. Set aside.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and bell peppers. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
3. Add garlic and jalapeño: Stir in the minced garlic and chopped jalapeño (if using). Cook for another 1-2 minutes until fragrant.
4. Spice it up: Add the cumin, smoked paprika, chili powder, and oregano to the pot. Stir well, letting the spices toast slightly for about 1 minute to enhance their flavors.
5. Add barley and liquids: Pour in the rinsed barley, diced tomatoes with their juices, and vegetable broth. Stir to combine everything thoroughly.
6. Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 35-40 minutes, stirring occasionally, until the barley is tender.
7. Add beans: Stir in the black beans and kidney beans. Continue cooking uncovered for another 10 minutes to allow the flavors to meld and the chili to thicken. Season with salt and pepper to taste.
8. Finish with lime and garnish: Remove the pot from heat. Stir in the fresh lime juice. Ladle the chili into bowls and garnish with chopped cilantro and any other desired toppings.

Tips & Variations

“For a smoky depth, try adding a chipotle pepper in adobo sauce during step 4. If you prefer a thicker chili, simmer uncovered a bit longer or mash some beans to naturally thicken the texture.”

You can swap the beans for your favorites or whatever you have on hand—pinto, navy, or cannellini beans work beautifully. If barley isn’t your thing, try substituting with quinoa or bulgur for a different texture and protein profile.

For a spicier chili, leave the seeds in the jalapeño or add a dash of cayenne pepper. To make this chili gluten-free, ensure you use certified gluten-free barley or replace it with a gluten-free grain like quinoa.

Leftovers taste even better the next day, making this a great make-ahead meal. You can also freeze portions in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This chili is fantastic served hot with a variety of toppings to suit your taste. Try it with creamy avocado slices, a dollop of vegan or regular sour cream, shredded cheese, or crispy tortilla chips for some crunch.

For a complete meal, pair this bowl of beans and barley chili with a side of crusty bread like the Marzipan Challah Recipe or some warm cornbread. A fresh green salad or steamed greens balance out the heartiness of the chili beautifully.

If you enjoy experimenting with international flavors, check out our Kikkoman Stir Fry Sauce Recipes for tasty side dishes that complement vegetarian meals perfectly.

Conclusion

This Beans and Barley Vegetarian Chili is a nourishing, flavorful dish that shines as a comforting meal any time of the year. Its combination of hearty beans and chewy barley makes it stand out from your typical chili, offering a unique texture and a boost of fiber and protein.

Easy to prepare and adaptable to many dietary preferences, it’s a must-have recipe for anyone looking to enjoy a delicious plant-based dinner.

Whether you’re cooking for yourself, family, or friends, this chili delivers on taste and nutrition without compromising convenience. Don’t forget to experiment with the toppings and sides to keep things fresh every time you serve it.

For more hearty and wholesome recipes, explore our collection including the Magic Dough Recipe and the Italian Ciambelle Recipes to round out your culinary repertoire.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beans and Barley Vegetarian Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegetarian chili packed with beans, barley, and vegetables. Perfect for a cozy meal that\u2019s both filling and flavorful.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup pearl barley”, “1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 can (15 oz) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 can (15 oz) diced tomatoes”, “2 cups vegetable broth”, “2 teaspoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse barley under cold water.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder and cumin; cook 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add barley, beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “5 g”, “carbohydrateContent”: “55 g”}}