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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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:
1. 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. Yield: 12 servings.
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