Three Bean Barley Chili

This barley chili recipe uses three types of beans: kidney beans, black beans, and black-eyed peas.

Three Bean Barley Chili

1 can kidney beans (15 oz.), drained and rinsed
1 can black beans (15 oz.), drained and rinsed
1 cup black-eyed peas
1 cup pearl barley
1 can stewed tomatoes
1 can chicken broth (13 ¾ or 14 ½ oz) plus enough water to equal 3 cups
3 cups water
2 cups onion, chopped
1 red or yellow bell pepper, diced
1 tbsp garlic, minced
2 tbsp chili powder
1 tbsp cumin
¼ tsp ground red pepper
¾ tsp salt
1 tbsp vegetable oil
sour cream or plain yogurt for garnish (optional)

  1. In a pot, bring 3 cups of water to a boil. Add the barley, then reduce the heat to medium.  Cook until the barley is tender, about 20 minutes, then drain.
  2. In a large pot or Dutch oven, heat the oil over medium-high heat.  Sauté the onions and bell pepper until soft, about 5-7 minutes.  Add the ground red pepper, cumin, chili powder, and salt.  Add the garlic and cook, stirring constantly, for 30 seconds.   Add the kidney beans, black beans, black-eyed peas, cooked barley, tomatoes, and the chicken broth/water.
  3. Turn the heat to high and bring the chili to a boil.   Reduce the heat to medium-low, and simmer, uncovered, until the chili has thickened and the barley is very tender, about 20 minutes.  Serve hot, and garnish with sour cream or yogurt if desired.

Yield: 6 servings

One Response to Three Bean Barley Chili

  1. […] Here’s a great base chili recipe. Once you get the barley started, you can raid the fridge and pantry for the rest of the ingredients. Depending on what you have on hand, substitute the beans and legumes for other varieties you have on hand, add chopped greens, include sautéed meat, dice up carrots, throw in some corn… the possibilities are endless! Three Bean Barley Chili (Adapted from […]