SSC’s 13-Day Holiday Challenge, Day 10: Black Bean, Lentil and Barley Vegetarian Chili

I love chili, especially when it’s cold outside. It’s so filling, leaving you filling warm and comfy inside.

Most chilies involve meat but my recipe for Black Bean, Lentil and Barley Vegetarian Chili skips it. Nor does it need it. The textures from the beans and barley are not only filling but have a meaty texture.

It’s healthy and yummy! It’s also loaded with wonderful spices and herbs. And it’s gluten-free, vegan and vegetarian. How great is that?

This is also an easy recipe to make. While I prefer to make my own black beans, but if you use canned ones, you can have the chili prepped, cooked and ready to eat in about 45 minutes or less.

Or throw it in the crockpot for some slow cooking and have dinner waiting for you when you get home.

It’s healthy and yummy and it’s better the next day, so make plenty for leftovers.

Directions for Making Your Black Bean, Lentil and Barley Vegetarian Chili Food Gift Kit

Preparing the Black Bean, Lentil and Barley Vegetarian Chili homemade food gift pack depends on the route you want to take.

I like to cook my black beans at home, so I included the dried black beans but for those looking for the quick solution, cans are the way to go. If including dried beans, include them separately because they will need to be cooked before making the chili.

I also use homemade stock but you could include boxes or cans of already made stock to help make this a fast chili for the busy person.

For the rest of the kit: mix the spices together and bag. The lentils and barley can be mixed and boxed together. Finally, include your cans.

Depending on how soon you are giving the gift, you could also include the carrots, onions, garlic, jalapeno and red pepper in the kit as well.

This really is a yummy, filling, healthy food gift to give to all your friends and family.

Happy Holidays!

Black Bean, Lentil and Barley Vegatarian Chili

heidi medina

This spicy vegetarian chili is perfectly balanced with spice, heat and loaded with proteins and veggies. I promise that you’ll never miss the meat.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Ingredients

  

• 1 Tbsp. olive oil
• ½ large onion, finely chopped
• 4 cloves garlic minced
• 2 large carrots diced
• 1 large jalapeno chopped
• 2 Tbsp. chili powder
• 1 Tbsp. smoked paprika
• ½ tsp. allspice
• ¼ tsp. cinnamon
• 1 tsp. cumin
• ½ tsp. oregano
• 5 cups veggie or chicken stock
• 1 cup green lentils cleaned and rinsed
• ½ cup pearl barley
• 1 14 oz. can black beans drained and rinsed or use 2 cups of home cooked black beans
• 1 14 oz. can diced tomatoes or use 3 large fresh tomatoes, chopped
• 1 16 oz. bag frozen corn
• ½ large red bell pepper chopped
• 1 Tbsp. honey
• Salt and pepper to taste

Instructions

 

• In a large pot, heat olive oil over medium-high heat. Cook onions and carrots until soft.
• Add garlic, jalapeno, chili powder, paprika, allspice, cinnamon, cumin and oregano. Cook until fragrant.
• Pour in stock and bring to a boil.
• Add lentils, barley, tomatoes, black beans, corn, red peppers and honey. Cover with a lid and cook for lentils until soft, about 20 to 25 minutes.
• Season with salt and pepper.
• Serve with sour cream, cheese and tortilla chips if desired.

Notes

Chili flavors meld and become better if allowed to sit in the fridge for a day. Chili can also be frozen for later use.