Mexican Bean N Barley Chili
Warm up your table with a hearty and nutritious bowl of Mexican Bean N Barley Chili—a vibrant fusion of classic chili flavors with the wholesome twist of pearl barley. Packed with protein-rich black beans and kidney beans, sweet morsels of corn, and a medley of smoky spices like chili powder, cumin, and smoked paprika, this one-pot wonder is the ultimate comfort food. The pearl barley adds a satisfying chew and turns this chili into a fiber-filled, hearty meal perfect for cozy weeknights or meal prepping. Ready in under an hour, this vegetarian chili is easy to customize and pairs beautifully with fresh cilantro and a squeeze of lime for a zesty finish. Ideal for those seeking healthy, plant-based, and flavor-packed dinner recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 4 cups vegetable broth
- 0.75 cup pearl barley
- 1 cup frozen corn kernels
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 1 whole lime wedges (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the pearl barley, cover, and let simmer for 25-30 minutes, stirring occasionally, until the barley is tender.
Once the barley is cooked, stir in the frozen corn kernels. Cook for an additional 5 minutes.
Season the chili with salt and black pepper to taste.
Serve hot, garnished with chopped fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6774 mg | 295% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 96.1 g | 343% | |
| Total Sugars | 66.4 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6944 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
