Meatless Monday: Barley and beans chili

At first glance, chili might seem like a dish for carnivores, but it can be a scrumptious vegetarian meal that’s every bit as comforting as its meaty alternative. Check out this recipe for meatless chili!

Barley and beans chili

Serving size 4–6

On the hunt for a dinner recipe that’s budget-friendly, healthy and can be made with minimal effort in around an hour? Then this tasty chili is for you! It’s the perfect nutritious addition to your Meatless Monday lineup and is so yummy, even your picky eaters will gobble it down.

For more vegetarian ideas, check out some of our favourite veggie food blogs >>

Ingredients:

• 5 cups vegetable broth
• 1 cup barley
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 1 bell pepper, cored and diced
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 1 (5.5-ounce) can tomato paste
• 1 (19-ounce) can kidney beans
• 1 (19-ounce) can chickpeas
• 2 cups frozen corn
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 teaspoon dried onion flakes
• 1 teaspoon dried garlic flakes
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt (more or less, to taste)
• Shredded cheddar cheese or vegan cheese alternative (optional, for garnish)

Directions:

1. Bring the vegetable broth and barley to a boil. Reduce to a simmer, and let cook for 40 minutes. Once done, remove from heat, and let sit until you are ready to add it to the other ingredients. Do not drain the vegetable broth.
2. In a large pot, place the olive oil, onion, carrots and peppers, and heat over medium-low heat until tender — about 6–8 minutes.
3. Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, chickpeas, corn, bay leaves, oregano, onion flakes, garlic flakes, paprika, cayenne pepper and salt. Stir all the ingredients together until heated through at a simmer — about 20 minutes.
4. Add the barley and vegetable broth to the other ingredients, and stir to combine. Let cook on low heat until the barley is cooked through and all the vegetables are tender — about 30–45 minutes.
5. Serve with a sprinkling of cheese or cheese substitute, if desired.

More Meatless Monday dishes

Mexican-fiesta vegetarian stuffed peppers
Recipe for stuffed grape leaves
Creamy stuffed portobello mushrooms