Vegan Chili with Barley…

It’s winter. And winter means chili. I generally don’t use a recipe when I make chili but here is one version I put together. Chili is very forgiving as far as ingredients go, and can be a good opportunity to get rid of stuff in your fridge!

Jenn Peters

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Barley is an awesome meat substitute for chili.  It gives you that texture and “filling-ness” that is normally taken up with ground beef but is so much better for you.  I used to make this with Yves Ground Round but I’m moving away from processed vegetarian meat substitutes as much as possible.  Throw in whatever veggies you want in this recipe, and make it your own!

  • 2 tbsp. extra virgin olive oil
  • 1 med. onion, diced
  • 2 large cloves garlic, minced
  • 1 stalk celery, chopped
  • 1-28 oz. can of diced tomatoes
  • 2-19 oz. rinsed cans of beans of your choice (here I use black and kidney beans)
  • 10 oz. can of sliced mushrooms*
  • 1 small zucchini, diced
  • 1/4 c. dry pot or pearl barley
  • 1 c. H20
  • 2 tbsp. chili powder
  • 1/4 tbsp. poblano chili pepper
  • 1 tsp. Franks Red Hot Sauce
  • 1 tbsp. brown sugar
  • 1/4 tsp. salt

Heat…

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