A vegetable barley chili recipe thats warm, comforting and perfect for a vegetarian cold weather meal.
One of the things I love most about Sundays besides these and these, is come 4pm, hooking up my iPhone to the docking station on my kitchen countertop, blasting some music (usually Today’s Country Radio on Pandora unless I’m feeling too sassy for some twang), pouring myself a glass of wine and starting to cook. Sundays mean plenty of time in the kitchen without any pressure to get dinner on the table by a certain time, no workouts hanging over my head and Brad Paisley singing to me to “remind him” (Oh, Brad I wish I could, believe me.)
That’s what last Sunday was like.
This Sunday, I’m spending my entire day in a freezing hotel conference room listening to sessions on elevators, green waste recovery and fuel cell technology. Scintillating, no?
Let’s talk about last Sunday instead.
While Brad crooned, (I try to drown out Carrie) this bubbled away on the stove.
Spicy vegetable barley chili.
There’s really nothing like a good spicy chili on a fall day. The best part about chili is the fact that it tastes even better after a day or so. Any leftover that tastes better than the original is a win in my book.
The key to the spiciness is in these bad boys.
I think the first time I heard of chipotle chilis in adobo sauce I was watching a Rachael Ray 30 minute meal episode. I was intrigued and bought them the next time I was in the grocery store, used about 5 in the next chili recipe I made and nearly spit out the first spoonful that touched my lips. These things are HOT! 5 is about 4 too many in a chili recipe FYI.
My dad will probably cringe at the fact that there’s no meat in this chili but the barley gives it plenty of volume and staying power that dare I say the meat isn’t even missed? Topped with some sharp cheddar cheese, there’s really not much else that’s better on a cozy fall Sunday night.
So, blast some music, drink up and spend some time in your kitchen today, ok? I wish I was.
- 1 cup uncooked barley
- 1 14 oz. can vegetable broth
- 1 cup water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, minced
- 3 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- 3 small/medium (or 2 large) zucchini, chopped
- 1 chipotle chili in adobo sauce, chopped
- 1 14 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 14 oz. can kidney beans, rinsed
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- salt & pepper
- In a small sauce pot combine water, vegetable broth and barley and bring to a boil.
- Once boiling, lower to a simmer, cover and cook for approximately 30 minutes.
- While barley is cooking, in a dutch oven or other large pot, add olive oil, onion, carrot, garlic and thyme over a medium-high heat. Sauté until softened, about 5 minutes.
- Next, add zucchini and sauté for another 5 minutes or so until softened.
- Once vegetables are softened, add chipotle chili, diced tomatoes, tomato sauce, kidney beans and spices including salt & pepper to the pot.
- By this time barley should have almost absorbed all the liquid.
- Add barley and remaining liquid to the pot with the vegetables.
- Stir to combine and bring to a simmer.
- Let cook for at least another 15 minutes to fully cook barley and meld flavors.
- Can be served at this point or continue cooking on low heat for another 30-45 minutes, stirring occasionally. The longer you cook it, the less liquid there will be as the barley will continue to absorb the liquid.
- Can also be made ahead of time and warmed up on the stove before serving. Like any chili, the flavors get better with time.
- Serve with grated cheddar cheese, avocado & plain yogurt as topping, if desired.
What’s your favorite chili topping?
Tell me the best part about your Sunday so I can live vicariously through you guys today.