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Vegetarian Chilli (olé!)

Kcal: 313, Protein: 10g, Fat: 2g, Carbs: 50g

30 mins (ish)

4-6 Servings

Vegetarian Chilli (olé!)

Mexican-inspired, hearty chilli that can be batch-prepped (yay!) and will last at least 4 days in the fridge, even longer in the freezer.

2 teaspoons olive oil

1 cup chopped onion

1 cup chopped red bell pepper

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3 garlic cloves, minced

1 (4.5-ounce) can chopped green chiles

⅔ cup uncooked pearl barley

¼ cup water

1 (15-ounce) tin black beans, drained

1 (14.5-ounce) tin no-salt-added diced tomatoes, undrained

2 cups veggie broth

3 tablespoons chopped fresh corriander

2 tablespoons natural yogurt

1 chopped large avocado

Heat the oil in a Dutch oven over medium-high heat. 

Add onion and bell pepper; sauté 3 minutes. 

Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. 

Stir in barley and next 4 ingredients (barley through broth); bring to a boil. 

Cover, reduce heat, and simmer for 20 minutes or until barley is tender. 

Stir in corriander. 

Serve with yogurt and some of the chopped avocado

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