Beans and Barley Chili

Name: Beans and Barley Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings.
Cuisine: Mexican Chilies, Mexican Recipes
Ingredients: 1 cup uncooked medium pearl barley; 2 cups chopped onion; 2 cups chopped sweet red pepper; 1 tablespoon canola oil; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (14-1/2 ounces) stewed tomatoes; 2 tablespoons chili powder; 1 tablespoon minced garlic; 1-1/2 teaspoons ground cumin; 1/8 teaspoon cayenne pepper

Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.—Gail Applegate, Myrtle Beach, South Carolina

Ingredients

1 cup uncooked medium pearl barley
2 cups chopped onion
2 cups chopped sweet red pepper
1 tablespoon canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons chili powder
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper

Directions

Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

Nutrition Facts

1 cup: 198 calories, 2g fat (0 saturated fat), 0 cholesterol, 461mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

Originally published as Beans and Barley Chili in Country Woman January/February 1996