This hearty vegetarian chili is a full-flavored antidote for winter's chill. Serve with nonfat plain yogurt and baked corn chips. Source: EatingWell Magazine, January/February 1999

Patsy Jamieson


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Soak beans in cold water in a large pot for at least 8 hours or overnight. (Alternatively, cook beans in boiling water for 2 minutes. Cover and set aside for 1 hour.) Drain and rinse beans.

  • Heat oil in a Dutch oven over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.

  • Add water, bay leaf and beans; bring to a simmer. Skim foam from surface. Cover and simmer over low heat, stirring occasionally, for 1 1/4 hours.

  • Meanwhile, lightly toast chiles in a heavy dry skillet over medium-low heat. Transfer to a plate and let cool; tear into several pieces.

  • Bring broth to a simmer in a small saucepan. Remove from heat and add chiles; cover and let soften, turning several times, for 30 minutes. Transfer chiles and broth to a blender or food processor and puree until smooth.

  • When the beans have simmered for 1 1/4 hours, add chile puree, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.

  • Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. Serve with Avocado Salsa, if desired.


Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 2 months.

Nutrition Facts

283 calories; 3.7 g total fat; 0.4 g saturated fat; 463 mg sodium. 970 mg potassium; 52 g carbohydrates; 16.3 g fiber; 5 g sugar; 13.7 g protein; 4552 IU vitamin a iu; 12 mg vitamin c; 222 mcg folate; 107 mg calcium; 4 mg iron; 90 mg magnesium; 1 mg thiamin;

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great soup! I substituted two 4-oz cans of diced green chilies instead of the dried chilies. I used the dried beans but rinsed & drained canned beans would work if you're short on time. Tracy Tucson AZ Read More
Rating: 5 stars
I made a batch with the barley and without the barley because my mom can't eat barley. The batch without the barley actually tasted better - very flavorful! Sara Fort Wayne IN Read More
Rating: 5 stars
My daughter is a vegetarian and my husband is a meat and potatoes kind of guy. Finding recipes that make them both happy is a challenge. This has become my chilli. I use canned beans to make this easier and my husband likes me to add a cup of smoky barbecue sauce to the finished pot. Very filling and everybody is happy. Read More
Rating: 5 stars
Per serving: 289 calories; 4 g fat (0 g sat 1 g mono); 0 mg cholesterol; 53 g carbohydrates; 14 g protein; 16 g fiber; 456 mg sodium; 978 mg potassium I like to know what I'm putting in my body! Sure the nutritional info gives you the amount of calories fat cholesterol carbs etc in this meal per serving but it does NOT tell us how much a serving is! Any help here?? Thank you very much. Vince:) Read More
Rating: 5 stars
Awesome This turned out incredible. I used canned beans and canned chilies. It was much quicker to prepare. My husband the meat lover thought it was fantastic. Pros: Very Flavorful Cons: Long preparation time Read More