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.
Do you have a favorite vegan chili recipe? Please share in the comments below!
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