Mexican Bean 'n' Barley Chili

By á-539

1-1/2 cups = 247 calories, 3 g fat, 0 cholesterol,836 mg sodium, 46 g carbs, 11 g fiber, 11 g protein.
DIABETIC EXCHANGES: 2 starch, 2 vegetable, 1 very lean meat, 1/2 fat



I didn't add the corn. Instead of barley I used 2 pounds hamburger. It was very good and my family loves it, but I would also try it the original way for myself.

This is my favorite chili recipe so far.

Ingredients

• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 each medium green & sweet red pepper, chopped
• 2 cups frozen corn, thawed (I don't use)
• 3/4 cup quick-cooking barley (I substitute 2# hamb.)
• 2 cups water
• 1 can (16-oz) chili beans in chili sauce, undrained
• 1 can (15-oz) pinto beans, rinsed and drained
• 1 can (15-oz) black beans, rinsed and drained
• 1 can (15-oz) tomato sauce
• 1 can (14-1/2 oz) diced tomatoes, undrained
• 1 can (14-1/2 oz) vegetable broth
• 2 cans (4-oz each) chopped green chilies
• 2 tablespoons chili powder
• 1/2 teaspoon pepper

Details

Servings 10

Preparation

Step 1

In a Dutch oven, coated with nonstick 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.