Mexican Bean N Barley Chili

Warm up your table with a hearty and nutritious bowl of Mexican Bean N Barley Chili—a vibrant fusion of classic chili flavors with the wholesome twist of pearl barley. Packed with protein-rich black beans and kidney beans, sweet morsels of corn, and a medley of smoky spices like chili powder, cumin, and smoked paprika, this one-pot wonder is the ultimate comfort food. The pearl barley adds a satisfying chew and turns this chili into a fiber-filled, hearty meal perfect for cozy weeknights or meal prepping. Ready in under an hour, this vegetarian chili is easy to customize and pairs beautifully with fresh cilantro and a squeeze of lime for a zesty finish. Ideal for those seeking healthy, plant-based, and flavor-packed dinner recipes!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 4 cups vegetable broth
• 0.75 cup pearl barley
• 1 cup frozen corn kernels
• 0.25 cup chopped fresh cilantro (optional, for garnish)
• 1 whole lime wedges (optional, for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and red bell pepper, and sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes until the spices are fragrant.

Step 4

Add the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Stir in the pearl barley, cover, and let simmer for 25-30 minutes, stirring occasionally, until the barley is tender.

Step 7

Once the barley is cooked, stir in the frozen corn kernels. Cook for an additional 5 minutes.

Step 8

Season the chili with salt and black pepper to taste.

Step 9

Serve hot, garnished with chopped fresh cilantro and lime wedges if desired.

Nutrition Facts

Serving size	3333.7 grams (3333.7g)

Amount per serving	% Daily Value*
Calories	2587

Total Fat 69.10g	89%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 12.30g
Cholesterol 16mg	5%
Sodium 7212mg	314%
Total Carbohydrate 413.80g	150%
Dietary Fiber 113.10g	404%
Total Sugars 64.40g
Protein 97.30g	195%

Vitamin D 0IU	0%
Calcium 823mg	63%
Iron 34mg	191%
Potassium 7183mg	153%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 14.6%

Carbs: 62.1%