Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 bell peppers small diced (color of your choice)
- 1 poblano pepper small diced (optional)
- 1 medium yellow onion small diced
- 3 bay leaves
- 1 tsp. salt
- 6 cloves garlic finely chopped
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 Tbsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 1 quart no-salt-added vegetable broth
- 1 cup pearled barely or quinoa
- 2 15- oz cans beans kidney, navy, pinto, or chili beans
- 1 28- oz can crushed tomatoes
Instructions
- In a large pot over medium-high heat, heat the oil until shimmering. Stir in the peppers, onion, bay leaves, and 1/2 tsp. salt. Stir frequently until the onion is lightly browned, about 10 minutes.
- Add garlic and cook for 30 seconds. Add the remaining seasonings and stir to toast the spices for 1 minute.
- Pour the vegetable broth and cook for 2 minutes, then stir in the barely. partially cover the pot, allowing steam to escape.
- Bring the chili to a gentle boil, reducing the heat if necessary. Boil until the barely is tender, stirring occasionally, about 15 minutes.
- Add the tomatoes and beans. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot, leaving the lid slightly ajar.
- Cook until the barely is tender and the chili is thick, stirring occasionally, for 20 to 30 minutes. If necessary, thin out the chili with a splash of water.
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