Friday, January 9, 2009

Black Bean and Barley Chili

This is one of my all time favorite recipes. I've modified it from Cooking Light. It's great for large gatherings where there will be a mix of vegetarians and meat eaters since it's a vegetarian recipe that doesn't really taste like a vegetarian recipe.

Ingredients:
1 Tbsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup pearled barley
1/2 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth

Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
2. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. 3. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
4. Cover, reduce heat, and simmer for 45 minutes or until barley is tender.

Good served with chopped cilantro, avocado, sour cream and cheese.

2 comments:

Anonymous said...

I've now made this several times. It is always a hit! Grammie

ebmom said...

Can't wait to make this today! Perfect for the cold MN winters! Thank you for posting.