Mexican Bean 'n' Barley Chili Recipe

Mexican Bean 'n' Barley Chili Recipe
Photo by: Taste of Home
Rating

50% would make again

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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Mexican Bean 'n' Barley Chili Recipe

Mexican Bean 'n' Barley Chili

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