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Mexican Bean 'n' Barley Chili Recipe

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Chili powder adds just the right amount of “heat” to this filling, fast and fabulous vegetarian meal idea from Lana Day in Bloomington, Indiana. It’s one easy, cold-weather recipe the whole family will warm to…and it feeds a bunch!

This recipe is:

Healthy

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10 Servings
Prep: 25 min. Cook: 25 min.

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 each medium green and sweet red pepper, chopped
2 cups frozen corn, thawed
3/4 cup quick-cooking barley
2 cups water
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) vegetable broth
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon pepper

Directions

In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender. Yield: 10 servings (about 3-1/2 quarts).

Nutrition Facts: 1-1/2 cups equals 247 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 836 mg sodium, 46 g carbohydrate, 11 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 1/2 fat.

Mexican Bean 'n' Barley Chili published in Light & Tasty February/March 2007, p27

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