cooking, recipes, bon apetit meet a crowd-pleasing, meat-free chili that celebrates big flavor, satisfying texture, and a playful mix of chilies and umami boosters. This recipe proves that hearty, award-worthy chili does not need meat. It leans on dried chilies, pearl barley, beans, and a touch of soy sauce and porcini to make every spoonful sing.
Why this vegetarian chili works
This chili balances three flavor pillars: bright and smoky chilies, savory umami depth, and reassuring mouthfeel. Instead of relying on meat, it layers taste and texture with:
- Dried chilies for complexity and heat
- Soy sauce and dried porcini for deep savory notes
- Pearl barley alongside a mix of beans to give a chewy, chili-like bite
This approach is a joyful example of how cooking, recipes, bon apetit can transform simple pantry staples into something remarkable.
Key ingredients at a glance
- 1 ounce ancho chilies (2–3 chilies)
- ½ ounce guajillo chilies (3–4 chilies)
- 1–3 chipotle chilies in adobo (to taste)
- 28-ounce can whole peeled tomatoes
- 3 tbsp soy sauce
- 1 poblano pepper, chopped
- 3 cans mixed beans (black, kidney, pinto), rinsed and drained
- ¾ cup pearl barley
- ½ ounce dried porcini mushrooms, rinsed and chopped
- Aromatics: onion, garlic, tomato paste, cumin, oregano
Step 1 — Toast and blend the chilies
Use two dried chilies for a rounded chili powder: anchos for sweetness and raisin-like notes, and guajillos for brightness and a touch of heat. Remove stems and seeds, tear into pieces, and toast briefly in a dry pan over medium heat until aromatic. Hydrate them in hot water for a few minutes, drain, and transfer to a blender.
Add a 28-ounce can of whole tomatoes with their juice, one cup of water, three tablespoons of soy sauce, 1½ teaspoons of salt, and one to three chipotle chilies in adobo. Blend until smooth. This chili paste is the backbone of flavor and a lovely example of how cooking, recipes, bon apetit can take humble ingredients to the next level.
Step 2 — Build the flavor base
Heat ¼ cup extra virgin olive oil in a large Dutch oven. Sauté one chopped onion and one chopped poblano with ¾ teaspoon salt until softened and the onions begin to brown, about three to five minutes. Add three tablespoons of tomato paste, six minced garlic cloves, two tablespoons ground cumin, and one tablespoon dried oregano. Cook for one to two minutes until the tomato paste begins to brown and the aromatics release their fragrance.
Deglaze with 2½ cups water, then whisk the blended chili puree back into the pot.
Step 3 — Beans, barley, and the surprise umami
Stir in three cans of rinsed beans for variety in texture and flavor. Add ¾ cup pearl barley to create the chewy, hearty bite often missed in vegetarian chilis. Finally, fold in ½ ounce of finely chopped dried porcini mushrooms. The mushrooms do not make the chili taste like mushrooms but add a profound umami lift that mimics the savory depth of meat.
Step 4 — Simmer, test, and rest
Bring the pot to a boil, reduce to medium-low, and simmer until the barley is tender, about 35 to 45 minutes. Stir occasionally to prevent sticking and to check the barley’s doneness. Different brands of pearl barley vary in their pearling, so the cook should taste occasionally to avoid overcooking.
Once tender, remove from heat and let the chili rest 10 minutes to let flavors meld. Stir in ½ cup chopped cilantro for a fresh finish. This resting step is a small act that rewards with a more harmonious and savory bowl — another nod to how cooking, recipes, bon apetit values patience and layering.
Serving suggestions and toppings
- Lime wedges for brightness
- Grated cheese or a plant-based alternative
- Sour cream or yogurt (dairy or dairy-free)
- Finely chopped red onion for crunch
- Fresh cilantro and avocado slices
Tips, swaps, and variations
- Spice level: Use fewer chipotles for milder chili or add more for smoky heat.
- Grain swap: If pearl barley is unavailable, farro or hulled barley can work with adjusted cook times.
- Beans: Two cans instead of three is perfectly fine; choose favorites or whatever is in the pantry.
- Umami boost: If porcini are not on hand, a splash more soy sauce or a teaspoon of miso can deepen flavor.
Enjoy the happy bowl
This vegetarian chili demonstrates that thoughtful ingredient choices and simple technique yield a bowl that is filling, savory, and satisfying. It celebrates how cooking, recipes, bon apetit can elevate pantry staples into an award-worthy meal. Serve it with bright toppings, warm cornbread, or over baked potatoes for cozy, comforting dinners that bring smiles to the table.
This article was created from the video The Best Vegetarian Chili: No Meat Required, Full of Flavor | America's Test Kitchen with the help of AI.
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