Barley Chili

January usually means two things for the overwhelming majority of people… New Year's Resolutions AND some form of diet, detox or weight loss. We have the answer to your New Year's goals with this hearty AND healthy barley chili. Chili can generally be a fairly healthy recipe but this is taken up a notch by replacing the meat with you guessed it, barley! The pearled barley gives the chili another layer of flavor and texture you won't find in other recipes. 

This is literally a dump and stir recipe, the only kitchen skill you need is to be able to dice an onion! The longer the chili simmers, the better it gets! You could easily throw all the ingredients into a Crockpot or Instant Pot before you left for work and come home to a delicious dinner ready to eat. Serve with a side of cornbread or even better, beer cheese bread and you have yourself the perfect winter dinner!

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Barley Chili

Serves 6-8


3/4 C. Pearl Barley
2 1/2 C. Water
1 Yellow Onion (Diced)
2 Cans Chili Beans
1 Can Kidney Beans
1 Can Black Beans
14 oz. Can Diced Green Chiles

2 Cans Fire Roasted Tomatoes

2 tsp. Chili Powder

1 tsp. Garlic Powder

1 tsp. Smoked Paprika
1 tbsp. Kosher Salt
1 tsp. Pepper
Diced Cilantro
Shredded Cheddar Cheese Diced Avocado
Sour Cream


Bring pearl barley and water to boil in a pot, turn down heat and simmer for 50-60 minutes (until barley is tender and water is gone). Meanwhile, dice the onion and saute in a large potwith oil until translucent. Add beans, chiles, tomatoes and seasonings. Bring to a boil and then turn down to simmer for 30 minutes- 1 hours. Once barley has finished, stir into chili. Top with diced cilantro and avocado, shredded cheddar cheese and sour cream.