Best Bean Barley Chili Recipes
MEXICAN BEAN 'N' BARLEY CHILI
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!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- 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 : Calories 247 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 836mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges
BARLEY BEAN CHILI
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.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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 :
BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM
You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso® salsa, Progresso® beans and Muir Glen® organic tomatoes and has a tasty sour cream topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
- Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
- In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 17 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 640 mg, Sugar 8 g, TransFat 0 g
BEAN & BARLEY CHILI
Steps:
- 1. Dice the garlic, onions, and bell peppers, and carrots. 2. Heat a tiny bit of olive oil in a large pot over medium heat. 3. Sautee the garlic until brown. 4. Add the onions and peppers, along with a little salt and a little of your desired spiced, and sautee until the onions have started to soften. 5. Add the carrots to the mix. Sautee until the onions have started to brown. 6. Add the diced tomatoes (with juices) and the water. 7. Add any more spices you like. Bring to a boil. 8. Add the barley, lower the heat a bit, partially cover, and let simmer for about 1 hour. Check occasionally and add water if necessary (i.e., if it sticks to the bottom of the pot.) 9. Drain and rinse the beans. Add them to the pot. Heat for about ten minutes. 10. Adjust spices according to your taste. 11. Serve and enjoy!
MEXICAN BEAN 'N' BARLEY CHILI
This is one easy cold - weather recipe the whole family will warm up to. For extra yumminess, add Mexican cornbread.
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
- Stir in remaining ingredients.
- Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
- Add frozen okra let cook to crisp tender.
Nutrition Facts : Calories 264.5, Fat 3.4, SaturatedFat 0.6, Sodium 351.7, Carbohydrate 50.8, Fiber 13.1, Sugar 7.5, Protein 12.9
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