Smoked Bean and Barley Chili

This smoked bean and barley chili is designed to give you the deep, savory hit of wood smoke that people usually look for in meat-based chilis, but in a vegetarian-friendly bowl. Smoking the whole vegetables (onion, pepper, tomato and garlic) concentrates and layers smoke flavor in ways that smoked paprika or liquid smoke alone can’t duplicate, while the pearled barley brings a pleasantly chewy texture and body that beans alone can’t provide. The chipotle in adobo adds both heat and an extra smoky note that ties the whole pot together without overwhelming the vegetables’ caramelized sweetness.

What makes this version work is the balance between texture and depth: blistered, slightly charred veg folded into the pot give a rounded, savory base; the mixed beans add creaminess and bite; and the barley swells and thickens to create a stew-like mouthfeel that’s hearty without being heavy. It’s a great make-ahead dish for cool evenings, potlucks, or anyone who likes the experience of smoked food but prefers plant-forward ingredients. Resting the chili after cooking lets those smoke and spice layers settle into the barley and beans for a more integrated flavor.