Vegetarian Chili with Barley, Quinoa and Beans

Name: Vegetarian Chili with Barley, Quinoa and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 medium leeks, halved lengthwise and thinly sliced crosswise; Kosher salt; Freshly ground pepper; 6 medium carrots, diced; 1 tablespoon finely chopped thyme; 2 teaspoons ancho chile powder; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 teaspoon chipotle chile powder; 2 pounds cremini mushrooms, sliced 1/4 inch thick; 1/2 cup pearled barley; 1/2 cup quinoa, rinsed; 1 1/2 cups dry white wine; One 28-ounce can whole peeled Italian tomatoes, crushed by hand; 2 cups vegetable broth; Two 15-ounce cans black beans, drained and rinsed; Chopped cilantro, thinly sliced scallions, shredded Monterey Jack cheese and sour cream, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium leeks, halved lengthwise and thinly sliced crosswise
Kosher salt
Freshly ground pepper
6 medium carrots, diced
1 tablespoon finely chopped thyme
2 teaspoons ancho chile powder
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon chipotle chile powder
2 pounds cremini mushrooms, sliced 1/4 inch thick
1/2 cup pearled barley
1/2 cup quinoa, rinsed
1 1/2 cups dry white wine
One 28-ounce can whole peeled Italian tomatoes, crushed by hand
2 cups vegetable broth
Two 15-ounce cans black beans, drained and rinsed
Chopped cilantro, thinly sliced scallions, shredded Monterey Jack cheese and sour cream, for serving

1
In a large saucepan, heat the olive oil until shimmering.
2
Add the onion, leeks and a generous pinch each of salt and pepper.
3
Cook over moderately high heat, stirring occasionally, until starting to brown, about 5 minutes.
4
Add the carrots, thyme, ancho powder, paprika, cumin and chipotle powder and cook, stirring occasionally, until the carrots are softened and the spices are fragrant, 5 to 7 minutes.
5
Add the mushrooms and cook, stirring, until starting to soften, about 3 minutes.
6
Stir in the barley, quinoa and wine and cook over moderate heat, stirring occasionally, until the wine is slightly reduced, about 5 minutes.
7
Add the tomatoes with their juices and the vegetable broth and bring to a boil.
8
Cover partially and simmer over moderately low heat, stirring occasionally, until slightly thickened and the grains are tender, about 45 minutes.
9
Stir in the beans and simmer for 10 minutes longer, stirring occasionally.
10
Ladle the chili into bowls and serve with chopped cilantro, thinly sliced scallions, shredded cheese and sour cream.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, chopped, 2 medium leeks, halved lengthwise and thinly sliced crosswise, Kosher salt, and more.

Yes, Vegetarian Chili with Barley, Quinoa and Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!