Black Bean Barley Chili
Hearty, filling and very warming, this chili is loaded with flavor and texture! You'll be sure to add this to your list of cold weather comfort foods!
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 red bell peppers
- 1 medium onion
- 3 bay leaves
- 1 1/2 tsp kosher or Himalayan salt
- 6 garlic cloves, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (can increase for more heat)
- 1 cup beer, any kind
- 3 cups veggie stock, low or no salt (recommend Kitchen Basics)
- 3/4 cup pearled barley
- 2 15 oz cans Fire-Roasted Tomatoes
- 2 15 oz cans black beans, rinsed and drained
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1/2 package (1 patty) OPTIONAL: Beyond Meat, cooked and crumbled
Instructions
- In a 4 quart pot over medium-high heat, heat the olive oil. Stir in the peppers, onion and bay leaves. Cook, stirring frequently, until the onion is lightly browned, about 8-10 minutes.
- Reduce heat to medium. Add the garlic and cook about 30 seconds. Add the cumin, chili powder, oregano, salt and crushed red pepper flakes and cook, stirring, toasting the spices, about 1-2 minutes.
- Pour in the beer,, stir and scrape the pan to deglaze. Cook for about 2 minutes, then stir in the veggie stock and barley. Bring to a simmer, partially cover the pot, and cook until the barley is just tender, stirring occasionally, about 15-20 minutes.
- Add the tomatoes and black beans., bring back to a simmer, slightly cover the pot again with the lid, and cook, stirring occasionally, until everything is tender and the chili is thickened, 20 to 30 minutes.
- Stir in the lime juice and maple syrup, remove the bay leaves. Optional: stir in one Beyond Beef patty, cooked and crumbled. Enjoy!