Beans and Barley Chili Recipe

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Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.—Gail Applegate, Myrtle Beach, South Carolina
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 12 servings


  • 1 cup uncooked medium pearl barley
  • 2 cups chopped onion
  • 2 cups chopped sweet red pepper
  • 1 tablespoon canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 cup: 198 calories, 2g fat (0g saturated fat), 0mg cholesterol, 461mg sodium, 39g carbohydrate (0g sugars, 0g fiber), 10g protein Diabetic Exchanges: 2 starch, 2 vegetable.


  1. Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Yield: 12 servings.
Originally published as Beans and Barley Chili in Country Woman January/February 1996, p36

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