Vegetarian Chili with Barley, Quinoa and Beans

Serving Size: 6
Total Time:

This healthy and not-at-all-spicy chili is made with grains, carrots, mushrooms and beans for tons of great texture. Serve it with classic chili toppings: cilantro, sour cream and shredded cheese.


  • 2 Tbsp extra-virgin olive oil
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 cup vegetable broth
  • 1 28-ounce can whole peeled Italian tomatoes, crushed by hand
  • 1.5 cup dry white wine
  • 0.5 cup quinoa, rinsed
  • 0.5 cup pearled barley
  • 2 Pound cremini mushrooms, sliced 1/4 inch thick
  • 1 tsp chipotle chile powder
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tsp ancho chile powder
  • 1 Tbsp finely chopped thyme
  • 6 medium carrots, diced
  • Freshly ground pepper
  • Kosher salt
  • 2 medium leeks, halved lengthwise and thinly sliced crosswise
  • 1 large onion, chopped
  • Chopped cilantro, thinly sliced scallions, shredded Monterey Jack cheese and sour cream, for serving


  1. In a large saucepan, heat the olive oil until shimmering. Add the onion, leeks and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until starting to brown, about 5 minutes. Add the carrots, thyme, ancho powder, paprika, cumin and chipotle powder and cook, stirring occasionally, until the carrots are softened and the spices are fragrant, 5 to 7 minutes. Add the mushrooms and cook, stirring, until starting to soften, about 3 minutes.
  2. Stir in the barley, quinoa and wine and cook over moderate heat, stirring occasionally, until the wine is slightly reduced, about 5 minutes. Add the tomatoes with their juices and the vegetable broth and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until slightly thickened and the grains are tender, about 45 minutes. Stir in the beans and simmer for 10 minutes longer, stirring occasionally. Ladle the chili into bowls and serve with chopped cilantro, thinly sliced scallions, shredded cheese and sour cream.
Make Ahead: The chili can be refrigerated for up to 5 days. Reheat gently before serving.

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Recipe Credit: Zoe Nathan
Image Credit: Brigitte Sire