Spicy Multi-grain Chili Recipe

Ingredients:3 tbsp canola oil3 cloves garlic, minced1 jalapeño, minced1 onion, diced1 stalk celery, diced1 large carrot, diced1/2 green pepper, diced2 tbsp chili powder2 tbsp cumin1 tsp cinnamon1 tsp ground coriander1 tsp oregano1 small can tomato paste1/4 cup orange juice1 large can diced tomatoes2 bay leaves6-8 cups water or vegetable stock1/4 cup barley, rinsed1/4 cup red

Spicy Multi-grain Chili Recipe

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  • 3 tbsp canola oil
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 1/2 green pepper, diced
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 small can tomato paste
  • 1/4 cup orange juice
  • 1 large can diced tomatoes
  • 2 bay leaves
  • 6-8 cups water or vegetable stock
  • 1/4 cup barley, rinsed
  • 1/4 cup red or brown rice, rinsed
  • 1/4 cup yellow lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1/2 cup tvp
  • 1 can red kidney beans, drained and rinsed
  • 2 tbsp maple syrup
  • Salt & pepper


  1. Heat oil in large soup pot. Sauté, vegetables until softened, add spices and tomato paste and continue to cook, stirring a couple more minutes.
  2. Deglaze pot with orange juice. Add canned tomatoes, bay leaves and 6 cups of water, or stock. Bring back to a boil over medium-high heat. When mixture begins to boil add barley, rice and lentils, stirring occasionally for 20 minutes. Add quinoa, simmer for 10 minutes, add TVP. Cook, stirring occasionally for another 10 minutes. Add reserved liquid if needed to thin chili.
  3. Add kidney beans to chili and heat through. Finish off chili with maple syrup and salt and pepper to taste.