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
  • easy


Olive oil

1 fl oz (30 ml)

White onions, diced

8 oz (227 g)

Green bell peppers, diced

8 oz (227 g)

Garlic, minced

1 Tbsp (15 ml)

Chili powder

2 Tbsp (30 ml)

Cumin, ground

1 Tbsp (15 ml)

Quinoa, cooked

4 oz (113 g)

Barley, pearl, cooked

4 oz (113 g)

Wheat berries, cooked

4 oz (113 g)

Cherry tomatoes, cut in half

32 oz (908 g)

Tomato sauce, canned, no salt added

16 fl oz (500 ml)

Black beans, cooked

20 oz (570 g)

Trio Brown Gravy Mix 8 x 467 gram

234 g

Water, hot just below boiling

2 ltr

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 water just below boiling, 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.