Black Bean, Lentil and Barley Vegatarian Chili
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.
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.
