Vegetarian Chili with Barley, Quinoa, and Beans

Name: Vegetarian Chili with Barley, Quinoa, and Beans
Prep time: 1 h
Total time: 1 h 45 min
Yield: 6 - 8
Ingredients: 2 tbsp. extra-virgin olive oil; 1 large onion; 2 medium leeks; kosher salt; Freshly ground pepper; 6 medium carrots; 1 tbsp. finely chopped thyme; 2 tsp. ancho chile powder; 2 tsp. sweet paprika; 2 tsp. ground cumin; 1 tsp. chipotle chile powder; 2 lb. cremini mushrooms; 1/2 c. pearled barley; 1/2 c. quinoa; 1 1/2 c. dry white wine; 1 can whole peeled Italian tomatoes; 2 c. vegetable broth; 2 can black beans; Chopped cilantro; scallions; Monterey Jack cheese; sour cream

By Zoe NathanPublished: Jul 2, 2014

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Yields:

6 - 8

Prep Time:

1 hr

Total Time:

1 hr 45 mins

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Zoe Nathan makes this healthy and not-at-all-spicy chili with grains, carrots, mushrooms, and beans for tons of great texture. She serves it with classic chili toppings: cilantro, sour cream, and shredded cheese.

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Ingredients

2 Tbsp. extra-virgin olive oil
1 large onion
2 medium leeks
kosher salt
Freshly ground pepper
6 medium carrots
1 Tbsp. finely chopped thyme
2 tsp. ancho chile powder
2 tsp. sweet paprika
2 tsp. ground cumin
1 tsp. chipotle chile powder
2 lb. cremini mushrooms
1/2 cup pearled barley
1/2 cup quinoa
1 1/2 cups dry white wine
1 can whole peeled Italian tomatoes
2 cups vegetable broth
2 can black beans
Chopped cilantro
scallions
Monterey Jack cheese
sour cream

Directions

1. Step 1In a large saucepan, heat the olive oil until shimmering. Add the onion, leeks, and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until starting to brown, about 5 minutes. Add the carrots, thyme, ancho powder, paprika, cumin, and chipotle powder and cook, stirring occasionally, until the carrots are softened and the spices are fragrant, 5 to 7 minutes. Add the mushrooms and cook, stirring, until starting to soften, about 3 minutes.
2. Step 2Stir in the barley, quinoa, and wine and cook over moderate heat, stirring occasionally, until the wine is slightly reduced, about 5 minutes. Add the tomatoes with their juices and the vegetable broth and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until slightly thickened and the grains are tender, about 45 minutes. Stir in the beans and simmer for 10 minutes longer, stirring occasionally. Ladle the chili into bowls and serve with chopped cilantro, thinly sliced scallions, shredded cheese, and sour cream.
  
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