Best 12 Chili With Rice And Barley Recipes

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**Indulge in a Hearty and Flavorful Culinary Journey with Chili, Rice, and Barley**

Embark on a tantalizing culinary adventure with our curated collection of chili recipes, each offering a unique blend of flavors and textures. From the classic and comforting chili con carne, packed with savory ground beef and a symphony of spices, to the vegetarian-friendly lentil and quinoa chili, bursting with hearty lentils and quinoa in a rich and flavorful broth. For a taste of the Southwest, try our smoky and spicy chili verde, featuring tender pork and tomatillos in a zesty green chili sauce. And for a uniquely hearty and wholesome meal, our chili with rice and barley is a must-try, combining the classic flavors of chili with the comforting warmth of rice and barley. Each recipe is carefully crafted to deliver a satisfying and unforgettable culinary experience, perfect for chilly evenings or gatherings with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY CHILI



Barley Chili image

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

CHILI WITH BARLEY



Chili with Barley image

From Falmouth, Kentucky, Shirley McClanahan notes, "This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It's a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Nutrition Facts :

CHILI RICE



Chili Rice image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green bell pepper, minced
1 red bell pepper, minced
2 tablespoons garlic, minced
1 cup Roma tomatoes, diced
3/4 pound ground beef or turkey
2 cups long-grain rice
8 ounces kidney beans
2 cups chicken stock
1 1/2 cups water
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 tablespoons green onion, sliced, for garnish

Steps:

  • In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
  • Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
  • Fluff with fork and garnish with green onions.

LIGHTNING CHILI AND RICE



Lightning Chili and Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons chopped garlic
2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers)
2 pounds ground beef
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Tabasco)
2 (16 ounce) cans kidney beans
1( 29 to 32-ounce) can diced tomatoes
1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish
1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish
4 cups beef consomme
2 cups brown rice
2 tablespoons butter

Steps:

  • Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
  • While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes.
  • Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.

BROWN RICE AND BARLEY



Brown Rice and Barley image

Provided by Lillian Chou

Categories     Side     Christmas     Vegetarian     Dinner     Barley     Healthy     Vegan     Christmas Eve     Brown Rice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

2 cups short-or medium-grain brown rice
1/2 cup pearl barley
3 1/2 cups water

Steps:

  • Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.

CHUNKY VEGETARIAN CHILI



Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

CHILI WITH RICE



Chili with Rice image

This chili with rice is a big hit at our house. It's an easy Southwestern casserole that pleases all age groups. Great served with corn bread.

Provided by Miss Amanda

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 50m

Yield 10

Number Of Ingredients 14

1 cup water
1 cup uncooked white rice
1 ½ pounds ground beef
1 cup diced onion
½ cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can tomato sauce
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package dry taco seasoning mix
1 tablespoon chili powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
  • At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
  • Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 39.3 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 4.3 g, Sodium 986.8 mg, Sugar 6.7 g

CHILI WITH RICE



Chili with Rice image

For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 garlic clove, minced
2 to 3 cups tomato juice
1/2 cup uncooked long grain rice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded cheddar cheese or Monterey Jack cheese

Steps:

  • In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts :

CHILI RICE CASSEROLE



Chili Rice Casserole image

Make and share this Chili Rice Casserole recipe from Food.com.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups white rice, cooked
1 cup cheddar cheese, shredded
1/2 cup onion, chopped
1 (19 ounce) can chili
3/4 cup Fritos corn chips, crushed

Steps:

  • Preheat oven to 375 degrees.
  • In a saucepan, heat chili until warm.
  • Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
  • Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
  • Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed fritos.
  • Bake 25-30 minutes, or until cheese is melted.

Nutrition Facts : Calories 525.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 35.2, Sodium 596.1, Carbohydrate 87.9, Fiber 6.8, Sugar 1.9, Protein 16.3

VEGETARIAN CHILI WITH BARLEY



Vegetarian Chili With Barley image

So so yummy vegetarian chili, with all the spicy and non of the meaty. For some extra chewyness that is associated with meat- I added the barley. It's something I made up on the fly and was really good!

Provided by Skitz

Categories     Grains

Time 45m

Yield 8 big bowls, about 3 cups each, 8 serving(s)

Number Of Ingredients 10

2 (8 ounce) cans diced tomatoes
2 (8 ounce) cans kidney beans
1 (8 ounce) can black beans
1 green bell pepper
1 jalapeno pepper
2 tablespoons dried onion
1 minced garlic clove
1 teaspoon cajun spices
2 (1 1/4 ounce) packages low-sodium chili seasoning mix
1 cup barley

Steps:

  • Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!

CHILI RICE DINNER



Chili Rice Dinner image

"I usually have the ingredients for this great entree on hand, making it ideal for last-minute company or busy days when I don't know what to make," writes Ann Torrey from Brattleboro, Virginia. This one's sure to be a hit!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

3/4 pound ground beef
1 cup chopped green pepper
1/3 cup chopped onion
1 package (10 ounces) frozen corn
1 can (15 ounces) tomato sauce
1/2 cup water
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup uncooked instant rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, water, chili powder, salt and mustard. Bring to a boil. , Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 307 calories, Fat 10g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

Tips:

  • Use a variety of beans for a more flavorful chili. Some good options include kidney beans, black beans, pinto beans, and chickpeas.
  • If you don't have any cooked rice or barley on hand, you can use instant rice or barley instead. Just be sure to follow the package directions for cooking.
  • Feel free to add other vegetables to your chili, such as diced onions, bell peppers, or corn. You can also add a can of diced tomatoes for a more tomato-based chili.
  • Season your chili to taste with chili powder, cumin, salt, and pepper. You can also add a pinch of cayenne pepper for a little heat.
  • Serve your chili with your favorite toppings, such as shredded cheese, sour cream, avocado, and chopped cilantro.

Conclusion:

Chili with rice and barley is a hearty and flavorful dish that's perfect for a cold winter day. It's also a great way to use up leftover beans and rice. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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