Oct 15

Meatless Monday: Homemade Chili with Barley

The weather is finally cooling off! When the weather gets nice we make a lot of soups, stews, and chili. This chili was quite tasty and made enough for several meals for us.


  • Kidney beans, white beans, black beans, and pinto beans ( I used a combination of the listed beans probably totaling about 2 1/2 cups uncooked).
  • 1 cup uncooked barley
  • 1 large can tomato sauce
  • 1 large can diced tomatoes
  • 1 small onion diced
  • 3 cloves garlic diced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon ground cumin
  • Diced green onions
  • Shredded cheddar cheese

First I soaked my beans over night. I then simmered them for about 45 minutes. The barley was cooked for about 35 minutes on low as well. Cooking the beans and the barley is the most difficult part of this meal. After they are cooked place everything into the slow cooker besides the green onion and cheese and let simmer for a couple of hours or longer.

I topped my chili with some green onion and cheddar cheese, super yummy. This meal is so easy and was so delicious. I also made a package of cornbread to go with the chili. I have been using almond milk instead of cows milk recently in hopes of cutting out all dairy in the future. The almond milk adds such a sweet and savory flavor to everything. I have been pleasantly surprised.

Happy Meatless Monday!


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