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Vegetarian Chilli (olé!)

Prep Time:

30 mins (ish)

Cook Time:

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


4-6 Servings



About the Recipe

Nesse has literally been making this recipe, in different variations, for her entire life. It's so heart, so warm, so filling... the ultimate comfort food (at about 1/3 the calories). You're welcome to add ground beef or turkey to this if you eat meat. Or - if you don't eat meat but fancy the flavour/texture, we recommend Beyond Meat's incredible beef alternatives as an add-in. Quorn crumbles are also great for. abit of that meaty texture if you fancy it.


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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