Today I’d like to share my new recipe for vegan chili with barley.
I know – chili is supposed to be a wintertime meal, a perfect dish for those long, dark evenings when you’re all cozy on the couch with a hot steaming bowl of this velvety goodness…
Well, I’ve never been a fan of limiting deliciousness, so why not give it a try in the summer?
I first read about the idea of adding a hearty grain to a vegan chili recipe in Scott Jurek’s book, Eat and Run. In the book, Scott admits to never having liked chili before until he tried a chili recipe with grains.
According to Scott, grains can give a vegan chili that heartiness that meat-based chili has. He provides a recipe that he calls Minnesota Winter Chili and suggests using bulgur wheat along with beans and other ingredients.
I’ve had my own chili recipe for a few years when I was still eating meat. It always came out perfect but was too time-consuming since you have to simmer meat chili for hours to let all of the ingredients blend together. I was intrigued to try substituting a grain for meat…
It took a few attempts to make it just right, but finally I have it!
My Three Bean Barley Chili is perfectly hearty, filling, smoky, spicy, but never so heavy that you have to take a nap after having a couple bowls. Hooray to the power of plants!
Also, see my high protein vegan chili recipe made with textured vegetable protein (TVP) and sweet potatoes.
- 2 cups cooked beans*
- 1/3 cup barley
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 carrots, diced
- 1 parsnip, diced (optional)
- 1 can petite diced tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp vegan BBQ sauce, store-bought or homemade**
- 4 cups low-sodium vegetable broth*** or water, plus more to cover the bottom of the pan
- 1 dried smoked chipotle pepper
- 1 Tbsp cumin
- 1/2 Tbsp chili powder
- 1/2 Tbsp paprika
- salt, pepper to taste
- Heat a large heavy-bottomed pot over medium heat. Add a couple Tbsp of vegetable broth or water to the bottom of the pan. When the broth/water start bubbling, add onions, celery, carrots, and parsnip. Saute for 5-7 min until the vegetables are soft, adding more broth/water if necessary.
- In a separate saucepan, bring the rest of the broth/water to a boil.
- Add the rest of the ingredients (except for salt and pepper) to the big pot with the celery-carrot mix. Stir well, cover with the boiling broth/water until the vegetables are just covered.
- Let simmer for 25-35 min, adding more broth/water if the chili starts getting too thick. Add salt and pepper towards the end.
- Fish out the chipotle pepper and discard if you prefer a milder chili. If you like it spicy, cut off 1/2 of the chipotle and mash really well, then add back to the pot. Want it fiery spicy? Mash up and use the whole thing!
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:1 bowl
Amount Per Serving:Calories: 154 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Carbohydrates: 35g Fiber: 7g Sugar: 14g Protein: 6g
Do you have a favorite vegan chili recipe? Please share in the comments below!
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This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!