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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Vegetarian Barley Chili Recipe

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This recipe for Vegetarian Barley Chili is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1/2 cup uncooked pearl barley
2 Tbsp chili powder
1 1/2 tsp ground cumin
salt and pepper to taste
2 cups water
2 cans (14.5oz each) diced tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15oz) dark red kidney beans, drained, rinsed
3/4 cup chunky style salsa

Cilantro Sour Cream:
1/2 cup sour cream
2 Tbsp finely chopped fresh cilantro
Directions:
Directions:
In a 4 qt Dutch oven or stockpot, heat oil over medium high heat. Cook onion and garlic in oil 5 minutes. Stir frequently, until tender. Stir in barley, chili powder, cumin, salt, pepper, water and tomatoes. Reduce heat. Cover, simmer 30 minutes.
Stir in black beans, kidney beans and salsa. Cover; simmer about 30 minutes longer or until barley is tender.
Cool completely. Transfer to freezer containers; sela tightly. Freeze up to 3 months. Thaw in refrigerator overnight.
Rehat soup in microwave or on stove. Meanwhile, in a small bowl, mix sour cream and cilantro until blended. top individual servings with cilantro sour cream.

 

 

 

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