Vegetable Chili

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course, Soups
Cuisine American
Servings 6 servings


  • Stove


  • 3 cloves garlic minced
  • 1 cup onion chopped
  • 1 whole green bell pepper chopped
  • 1 whole red bell pepper chopped
  • 1 tbsp olive oil extra virgin
  • 1/2 cup barley
  • 1 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 1/2 cups water filtered
  • 1 15oz can can of diced tomatoes no preservatives
  • 1 15oz can can of kidney beans drained and rinsed, no preservatives
  • 2 tbsp chili powder
  • 1 tsp cumin ground
  • 1/2 tsp oregano dried
  • 2 tbsp fresh cilantro chopped


  • In a large stock pot with a lid, saut√© the garlic, onion, and bell peppers in the olive oil until veggies are soft. Stir in barley and lightly brown.
  • Lower the heat to medium low and add in the vegetable broth, water, tomatoes, beans, chili powder, cumin, and oregano. Bring to a simmer, cover, and cook for 35 more minutes. Stir frequently.
  • Garnish with fresh cilantro before serving.

My Notes

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