Mexican Bean ‘n’ Barley Chili

Name: Mexican Bean 'n' Barley Chili
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10 servings (about 3-1/2 quarts).
Cuisine: Mexican Chilies, Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 1 large onion, chopped; 1 garlic clove, minced; 1 tablespoon olive 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

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!

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon olive 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.

Nutrition Facts

1-1/2 cups: 247 calories, 3g fat (1g saturated fat), 0 cholesterol, 836mg sodium, 46g carbohydrate (6g sugars, 11g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat.

Originally published as Mexican Bean & Barley Chili in Light & Tasty February/March 2007