Vegetarian Chili With Barley Recipes

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

BARLEY CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

BEAN AND BARLEY CHILI

Steps:

• 1 In a 4-quart pot over medium-high heat, heat the oil until shimmering
• 2 Stir in the green peppers, onion, bay leaves and ½ teaspoon salt and cook, stirring frequently, until the onion is lightly browned, about 10 minutes
• 3 Add the garlic and cook until fragrant, about 30 seconds
• 4 Add the chili powder, cumin, oregano, remaining 1 teaspoon salt and red pepper flakes and cook, stirring, to toast the spices for about 1 minute
• 5 Pour in the beer and scrape the bottom of the pan to deglaze
• 6 Cook for about 2 minutes, then stir in the vegetable broth and barley
• 7 Partially cover the pot, leaving the lid slightly ajar to let steam escape, and bring the chili to a gentle boil, reducing the heat if necessary to keep it from boiling too vigorously
• 8 Boil until the barley is almost tender, stirring occasionally, about 15 minutes
• 9 Add the tomatoes and beans
• 10 Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot again with the lid slightly ajar
• 11 Cook, stirring occasionally, until the barley is tender and the chili is thick, 20 to 30 minutes
• 12 Add a little water, if necessary, to thin out the chili to your liking
• 13 Stir in the lime juice and agave, if using, then taste and season with more salt, if needed
• 14 Remove the bay leaves, if you can find them
• 15 Serve hot, with your choice of accompaniments

BARLEY BEAN CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.