Smoked Bean and Barley Chili

How to Make Smoked Bean and Barley Chili

1. 1

   Step 1: Smoke the vegetables

   Preheat your smoker to 225°F (107°C). Toss halved onion, red pepper, whole Roma tomatoes and garlic cloves (in skin) on the smoker rack and smoke for 45–60 minutes, until the skins are blistered and vegetables are softened and lightly charred. Remove and allow to cool slightly.

   For this step

   • 1 largeYellow onion (halved)
   • 1 largeRed bell pepper (stemmed, halved)
   • 4 mediumRoma tomatoes (whole)
   • 4 clovesGarlic cloves (in skin)
   
2. 2

   Step 2: Sauté smoked aromatics with spices

   Peel the garlic, roughly chop the smoked onion, pepper and tomatoes, and strain out excess juices from tomatoes into a bowl (reserve juices). Warm the olive oil in a large heavy pot over medium heat, add the chopped smoked vegetables and cook 3–4 minutes. Stir in the chili spice blend and cook another 1–2 minutes until fragrant, scraping up any browned bits.

   For this step

   • 2 tbspOlive oil
   • 3 tbspChili spice blend (ground cumin, smoked paprika, chili powder, dried oregano, salt)
   
3. 3

   Step 3: Add barley, beans, broth and chipotle

   Add the pearled barley, drained mixed beans, minced chipotle and the vegetable broth plus any reserved tomato juices to the pot. Bring to a gentle boil, then reduce heat to a simmer and cover partially. Simmer for 30–40 minutes, stirring occasionally, until barley is tender and chili has thickened.

   For this step

   • 1 cupPearled barley (dry)
   • 2 15 oz cansMixed beans, drained and rinsed (kidney/black/pinto)
   • 4 cupsVegetable broth (low-sodium preferred)
   • 1 tbspChipotle in adobo, minced (for heat and smoke)
   
4. 4

   Step 4: Adjust seasoning and finish simmer

   Taste and adjust salt, heat, and acidity (a squeeze of lime or splash of apple cider vinegar brightens the flavor). If the chili is too thin, simmer uncovered for 5–10 minutes to concentrate; if too thick, add up to 1 cup more broth to reach desired consistency.
   
5. 5

   Step 5: Rest and serve

   Let the chili rest off heat for 10 minutes to meld flavors before serving. Ladle into bowls and garnish as you like with cilantro, diced avocado, shredded cheese, or a dollop of sour cream — it pairs well with cornbread or steamed rice.

1. Preheat your smoker to 225°F (107°C). Toss halved onion, red pepper, whole Roma tomatoes and garlic cloves (in skin) on the smoker rack and smoke for 45–60 minutes, until the skins are blistered and vegetables are softened and lightly charred. Remove and allow to cool slightly.
2. Peel the garlic, roughly chop the smoked onion, pepper and tomatoes, and strain out excess juices from tomatoes into a bowl (reserve juices). Warm the olive oil in a large heavy pot over medium heat, add the chopped smoked vegetables and cook 3–4 minutes. Stir in the chili spice blend and cook another 1–2 minutes until fragrant, scraping up any browned bits.
3. Add the pearled barley, drained mixed beans, minced chipotle and the vegetable broth plus any reserved tomato juices to the pot. Bring to a gentle boil, then reduce heat to a simmer and cover partially. Simmer for 30–40 minutes, stirring occasionally, until barley is tender and chili has thickened.
4. Taste and adjust salt, heat, and acidity (a squeeze of lime or splash of apple cider vinegar brightens the flavor). If the chili is too thin, simmer uncovered for 5–10 minutes to concentrate; if too thick, add up to 1 cup more broth to reach desired consistency.
5. Let the chili rest off heat for 10 minutes to meld flavors before serving. Ladle into bowls and garnish as you like with cilantro, diced avocado, shredded cheese, or a dollop of sour cream — it pairs well with cornbread or steamed rice.