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Kidney Bean & Barley Chili

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In this recipe, we use both salsa and tomato sauce to make this quick and delicious chili. We like serve this warm chili over a toasted hamburger bun, but just having it directly from the pot is absolutely divine.

Yield

6
servings

Prep

15
min

Cook

40
min

Ready

60
min

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
or other vegetable oil
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3 cloves garlic
coarsely chopped
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2 medium onions
chopped, 2 medium ones or 1 large one
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2 stalks celery
sliced
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2 carrots
diced
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1 cup mushrooms
sliced, white button or cremini
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16 ounces salsa
2 cups, chunky, homemade or store-bought
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16 ounces tomato sauce
2 cups, homemade or store-bought
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2 teaspoons chili powder
or to taste
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1 teaspoon cumin
or to taste, ground
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1 teaspoon oregano
dried, or 1/2 tablespoon fresh
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1 red chili peppers
or green, freshly chopped, or dried flakes to taste, optional
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1 cup pearl barley
cooked or instant
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15 ounces kidney beans, canned
1 can, drained and rinsed
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salt and black pepper
to taste
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2 teaspoons apple cider vinegar
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
or other vegetable oil
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3 cloves garlic
coarsely chopped
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2 each onions
chopped, 2 medium ones or 1 large one
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2 stalks celery
sliced
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2 each carrots
diced
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237 ml mushrooms
sliced, white button or cremini
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462.4 ml/g salsa
2 cups, chunky, homemade or store-bought
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462.4 ml/g tomato sauce
2 cups, homemade or store-bought
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10 ml chili powder
or to taste
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5 ml cumin
or to taste, ground
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5 ml oregano
dried, or 1/2 tablespoon fresh
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1 each red chili peppers
or green, freshly chopped, or dried flakes to taste, optional
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237 ml pearl barley
cooked or instant
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433.5 ml/g kidney beans, canned
1 can, drained and rinsed
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1 x salt and black pepper
to taste
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10 ml apple cider vinegar
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Directions

Heat the oil in a dutch oven or a large pot until hot over medium heat. Add the garlic, stirring constantly, and cook the garlic until browned.

Stir in the onion and celery, and cook for about 3 minutes until the onions become softened.

Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated.

Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined.

Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots.

Pour in the salsa and tomato sauce, stirring well, and bring to a boil. Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often.

Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through.

Season with salt, black pepper and cider vinegar. Serve hot.



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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 27911% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 529mg 22%
Total Carbohydrate 18g 18%
Dietary Fiber 9g 35%
Sugars g
Protein 21g
Vitamin A 81% Vitamin C 31%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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