Appetizer/Small Plates Entrées Soups

3-Grain Chili

A mix of hearty grains and black beans puts a healthy spin on a tasty, nontraditional recipe.
  • 0:40 TIME
  • 21 Portions



Olive oil

1 fl oz

White onions, diced

8 oz
Green bell peppers, diced

8 oz

Garlic, minced

1/2 oz

Chili powder

1 oz

Cumin, ground1 Tbsp
Quinoa, cooked4 oz
Barley, pearled, cooked4 oz
Wheat berries, cooked4 oz
Cherry tomatoes, cut in half32 oz
Tomato sauce, canned, no salt added16 fl oz
Black beans, cooked20 oz

Trio Brown Gravy Mix

20 oz
Water, boiling1 gal
Parsley, chopped, as garnish

1 bunch



  1. Heat olive oil over medium-high heat. Add onions and green peppers, and sauté until lightly caramelized. Add minced garlic and continue to cook until the garlic is lightly browned and fragrant.
  2. Add chili powder and cumin and sauté for 3–5 minutes.
  3. Add quinoa, barley, wheat berries, tomatoes, tomato sauce, and beans.
  4. Whisk Brown Gravy Mix into boiling water, and then add to chili. Bring to a simmer. Once chili thickens up, continue to simmer on low heat for 15–20 minutes.
  5. Spoon into a bowl and garnish with parsley.