Can I add more vegetables to this chili?

Absolutely! Consider adding roasted sweet potatoes, corn, or even a diced poblano pepper for a spicier kick. Get creative with your veggies!

Can I substitute the water with broth?

For a richer flavor, use chicken or vegetable broth. Water works in a pinch, but the broth adds depth.

Can I use canned beans instead of dried?

You sure can. You can use canned great Northern beans or cannellini beans instead of the dried white beans, just be sure to rinse them well before adding. You'll need about 4 to 5 cups of cooked beans.

How do I store leftover chili?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Is this chili freezer-friendly?

Yes, this chili freezes beautifully. Allow it to cool completely before transferring it to a freezer-safe container or bag. It can be stored in the freezer for up to 2 months.

This recipe started, honestly, from a need to clean out my pantry. I had a bag of barley that was nearing its 'use by' date, and a hankering for something hearty but not-too-heavy. I opened my fridge and started scavenging—white beans (another pantry staple for me!), some carrots, celery, and an onion. A few spices later, and this delicious, comforting chili was born. What I love most about it is its versatility, and the bright finish from a squeeze of fresh lime juice at the end.

This barley and white bean chili is perfect for a chilly evening, a casual weeknight dinner, or even a potluck with friends. It's packed with plant-based protein and fiber, making it a satisfying and nourishing meal. Plus, it's incredibly easy to customize to your liking. Don't be afraid to play around with different vegetables, spices, and toppings to create your version of this comforting classic. And it's so easy to make, even on the busiest weeknights.

Barley and White Bean Chili with Lime

Name: Barley and White Bean Chili with Lime
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Grains
Ingredients: 2 tablespoons Olive oil; 1, chopped Yellow onion; 2 medium, chopped Carrots; 2, chopped Celery stalks; 4 cloves, minced Garlic; 2 teaspoons Cumin; 1 tablespoon Chili powder; 1 teaspoon Dried oregano; 1/2 teaspoon Smoked paprika; 1 cup Pearl barley; 1 cup (or 4 cups cooked) Dried white beans; 6 cups (or broth) Water; 1 Bay leaf; To taste Salt; To taste Black pepper; Pinch (optional) Cayenne pepper; 2 tablespoons, fresh Lime juice

A hearty and flavorful barley and white bean chili brightened with fresh lime juice. This vegetarian chili is packed with plant-based protein and fiber, making it a satisfying and nourishing meal.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

📖 Instructions

Rinse the barley: Place the pearl barley in a fine-mesh sieve and rinse under cold running water for about a minute. This helps to remove any excess starch and prevents the chili from becoming too thick.
Soak the beans (optional, but recommended): If using dried white beans, place them in a large bowl and cover with plenty of cold water. Let them soak for at least 4 hours, or preferably overnight. This step reduces cooking time and helps the beans cook more evenly. If you're short on time, you can use the quick-soak method: bring the beans and water to a boil, then simmer for 2 minutes, remove from heat, and let them sit for 1 hour before draining and rinsing.
Prepare the vegetables: While the beans are soaking (or after rinsing if using canned), chop the onion, carrots, and celery. Mince the garlic. Set everything aside.
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking.
Add garlic and spices: Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add barley and beans: Stir in the rinsed barley and the drained and rinsed white beans (or canned beans).
Add liquid: Pour in the water (or broth) and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, or until the barley and beans are tender. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor will become.
Season and adjust: After the chili has simmered for at least an hour, remove the bay leaf and season with salt and black pepper to taste. Add a pinch of cayenne pepper if you like a spicier chili. Taste and adjust the seasonings as needed.
Add lime juice: Stir in the fresh lime juice. This brightens the flavors and adds a zesty kick. Lime is KEY.
Simmer longer (optional): If you have the time, simmer the chili for another 15-30 minutes after adding the lime juice. This allows the flavors to meld together even more.
Serve and garnish: Serve the barley and white bean chili hot, garnished with your favorite toppings. Some great options include chopped cilantro, a dollop of sour cream or Greek yogurt (or a vegan alternative), avocado slices, lime wedges, and crumbled tortilla chips.
ENJOY!: This chili is even better the next day, so don't be afraid to make a big batch!

📝 Notes

For a smoky flavor, add 1/2 teaspoon of liquid smoke along with the spices.
If you don't have smoked paprika, regular paprika will work, but the flavor will be slightly different.
Adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness.