Kidney Bean and Barley Chili
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.
or other vegetable oil
chopped, 2 medium ones or 1 large one
sliced, white button or cremini
2 cups, chunky, homemade or store-bought
2 cups, homemade or store-bought
or to taste
or to taste, ground
dried, or 1/2 tablespoon fresh
red chili peppers
or green, freshly chopped, or dried flakes to taste, optional
cooked or instant
kidney beans, canned
1 can, drained and rinsed
salt and black pepper
apple cider vinegar
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.