Wednesday, March 9, 2011

Chili Con Barley

Dinner last night was my first foray into barley.  The hubby and I had it for the first time on our Valentine's date at 1789 and loved it so much that I had to try this recipe!

Chili Con Barley (adapted from The Six O'Clock Scramble)
2 yellow onions
2 large carrots, diced
3 garlic cloves, diced
2 stalks celery, diced
1 C barley, soaked in 3 C water overnight
1 can chickpeas
1 can black beans
28oz can diced tomatoes
1 packet Chili Mix

The night before, put the barley in water and soak overnight.  When you're ready to begin the chili, pour the EVOO into a stock pot and get it nice and hot on medium heat.

Place your Onion:



And Garlic:

Into the pot and cook it all down for about 5 minutes.  This will give the onion and garlic time to release all their yummy flavors and your other veggies will start to soften.

Next, dump the chickpeas and black beans (liquid and all) into your pot:

It *should* look something like this:

I know, I know, doesn't look like chili - YET!  But pour the tomatoes 

and chili mix 

into the pot and let simmer for about 30 minutes, covered.

Don't let it simmer too long, because this will thicken as it sits!   Serve with cheese and garlic pita bread, and you have a meal.  

The verdict?

Thank goodness Bam Bam eats almost anything, because this was SPICY!!!!  But the texture was spot on for chili and you don't miss the ground meat at all.  Would I make it again, absolutely, just with less chili powder and red pepper :)

Dinner provided us with a red veggie serving, 2 grain servings and a "meat" serving from the beans.  I'm honestly not sure how to count the carrots that are in the chili, because 2 carrots in that whole pot won't give us a full serving.  But at least I know Bam Bam ate the carrots.

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