Veggie Barley Chili

Veggie Barley Chili

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 84.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 201.3 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Veggie Barley Chili calories by ingredient


Spicy and heart chili! Spicy and heart chili!
Number of Servings: 11


    * Vegetable Broth, 2 cup
    * Barley, pearled, cooked, 1 cup
    * Canned Tomatoes, 1 can
    * Chili powder, 1 tbsp
    * *Cumin seed, 1 tsp
    * Beans, black, 2 cup
    * Bob's Red Mill TVP, 0.5 cup
    * Chipotle Chili Pepper, 4 tbsp


In 6 quart saucepan, combine first 7 ingredients. Bring to a boil; cover and reduce heat to low. Simmer for 20 min. stirring occasionally. Add beans, and TVP and bring to a boil again. Add more water/broth if necessary. Cover and reduce heat to low or until barley is tender.

Top with a dollop of sour cream and enjoy!

Number of Servings: 11

Recipe submitted by SparkPeople user ABBARR.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    Directions are a little confusing - either add the first 7 or separate them out. I omitted chipotles. We had 6 servings, each about one cup, at 130 calories each. It was good, spicy but not too hot. - 9/6/10

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    Barley is so tasty in a soup - 8/5/20

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    Wonderful! I use hulled (un-pearled) whole grain organic barley that I do in large batches in the rice cooker. So easy: 1 part barley to 4 parts water and any seasonings you like, close it and turn it on for an hour. Then you have many cups of barley ready to eat or for great recipes like this! - 12/8/08

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    Very Good
    I really enjoyed this recipe. It was easy and delicious. I served it with sour cream and put it in corn tortillas. Yum! - 7/16/08

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    Mmmm this stuff is great! My husband is vegetarian so veggie versions of classics go over very well in our house. This had a very good texture and very spicy, which was great. I served this on baked potatoes last night. - 5/28/08