Mexican Bean 'n' Barley Chili |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Chili powder adds just the right amount of âheatâ to this filling, fast and fabulous vegetarian meal idea from Lana Day in Bloomington, Indiana. Itâs one easy, cold-weather recipe the whole family will warm toâ¦and it feeds a bunch! Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
1 each medium green and sweet red pepper, chopped |
2 cups frozen corn, thawed |
3/4 cup quick-cooking barley |
2 cups water |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) vegetable broth |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons chili powder |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender.
2. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender. Yield: 10 servings (about 3-1/2 quarts).
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