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Kidney Bean and Barley Chili

 
Kidney Bean and Barley Chili
866

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

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

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.

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

Made this barley chili two days ago, I just finished up the final leftover earlier today for lunch. Very very tasty, I loved the combination of crunchy celery and carrots with creamy kidney beans and slightly chewy yet soft barley. In order to make a tastier chili, I used homemade salsa (that already had lots of delicious spices, chunks of onions and bell peppers) and tomato sauce, which definitely made my chili more flavorful. Had this juicy and yummy chili with some toasted bread, so good. The leftover was even better the next day.

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 27911% of calories 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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