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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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The barley adds a nice touch to this chili and allows you to stretch your beef farther. It absorbs flavours and adds a nutty chewiness while adding fibre. Try to use products with low or no salt. This healthy recipe is from Alberta Health Services. Enjoy! Ingredients:
1 lb lean or extra lean ground beef |
1 large onion, chopped |
1 tablespoon canola oil |
1 small red or yellow pepper, chopped |
3 -4 garlic cloves, crushed |
1 (28 ounce) can tomatoes (diced, whole or stewed) |
2 cups cooked red kidney beans or 1 (19 ounce) can kidney beans, rinsed and drained |
1 (14 ounce) can baked beans |
1 cup salsa |
1 cup broth (beef, chicken or vegetable) or 1 cup tomato juice |
1/2 cup pearl or pot barley (pot barley takes longer to cook) |
2 -4 tablespoons chili powder, to taste |
1 tablespoon cocoa (optional) |
pepper |
Directions:
1. In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
2. Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
3. Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.
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