My Favorite Veggie Chili

by Maria Adams on January 14, 2015

veggie chili with quinoa.JPG

Simple. Healthful. Delicious. What more can you ask for? 

You want more? It's also vegan and can be made gluten-free by subbing quinoa for the barley (as in the above picture). Although if you are not gluten-free by all means leave in the barley; it is such a tasty, healthful whole grain that is really underutlized. 

This recipe has been adapted slightly from it's orginial version, Quick Vegetarian Chili with Avocado Salsa, which appeared in the April 2001 issue of Cooking Light. The original version, developed by Patsy Jamieson, is equally delicious, over the years I have just made some changes to better flow with the ingredients we tend to have on hand. 

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Favorite Veggie Chili

Servings: 6

2 teaspoons canola oil
1 onion, chopped
2-3 garlic cloves, minced
1 red bell pepper, chopped
2 teaspoons chili powder (use more or less according to taste)
1 teaspoon cumin
1 teaspoon dried oregano
1/2 jalapeno, chopped (more or less according to taste)
2/3 cup quick-cooking barley (or sub quinoa if gluten-free)
1 (15-ounce) can BPA-free black beans, rinsed and drained
1 (14.5-ounce) can diced, no added salt tomatoes (or 1/2 a 28-ounce tetra-pack)
15 ounces water*
2 teaspoons better than bouillon vegetable base*

*You could use vegetable broth or stock instead, but I prefer the convenience of better than bouillon. See Krisha's blog on this great product here.

1. Heat oil in a Dutch Oven or heavy pot. Add onion, garlic, and bell pepper and saute over medium heat for 2-3 minutes, until onions are softened and fragrant.

2. Add chili powder through jalapeno and saute for another minute. Add the remaining ingredients (barley through bouillon). Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20 minutes. 

3. Serve with suggested toppings and enjoy!

Serve with: Multigrain tortilla chips, sliced avocado, sour cream or plain greek yogurt, lime wedges, and chopped fresh cilantro.

If you are slightly more ambitious you could make a yummy avocado salsa or guacamole to top your chili with, I am just so simply satisfied by simply chopping up an avocado and squeezing on some lime juice that I don't usually take this extra step unless we have company!






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