Name: Pearl’s Bean and Barley Chili
Yield: Serves 8 to 10
Ingredients: 2 green bell peppers, chopped into medium dice; 1 medium yellow onion, chopped into medium dice; 3 bay leaves; 2 tablespoons olive oil; 6 cloves garlic, minced; 3 tablespoons mild chili powder; 2 teaspoons dried Mexican oregano; 1 tablespoon ground cumin; 1½ teaspoons salt; ½ teaspoon red pepper flakes; 1 cup light-colored Mexican beer; ¾ cup (150 g) pearled barley; 1 tablespoon agave; 2 tablespoons fresh lime juice; 1 (28-ounce/800 g) can crushed tomatoes; 1 (25-ounce/710 g) can kidney beans, drained and rinsed, or 2½ cups (400 g) cooked kidney beans; 3 cups (720 ml) vegetable broth

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Pearled barley gives this chili the heartiest texture. It also absorbs all the aromatic yumminess and makes for a mean bowl of chili. A little beer deglazes the pot and gives plenty of complexity in the easiest way. Chili is one of those recipes that you will probably make a few times a month, at least in the colder months, and I hope that you will tinker a bit, adding seasoning to your liking, finding the perfect chili powder, and customizing this recipe so much that you can name the chili