Barley Chili
Barley Chili
This hearty barley chili is packed with veggies and beans, offering the perfect cozy meal for those chilly days when you need something warm and filling.
Equipment
- stirring spoon
Ingrediënten
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 large carrot finely diced
- 1 large zucchini finely diced
- 1 cup 160 g chopped onion
- 2 large cloves garlic grated
- ½ teaspoon coarse sea salt to taste
- 2 tablespoons 16 g mild to medium chili powder
- 1 tablespoon 6 g ground cumin
- ¼ teaspoon cayenne pepper to taste
- 2 teaspoons dried oregano
- 1 cup 200 g uncooked pearl barley, rinsed and drained
- 3 cups 705 ml water or vegetable broth
- 2 tablespoons 33 g tomato paste
- 1 can 15 ounces, or 425 g tomato sauce
- 1 can 15 ounces, or 425 g cooked black beans, drained and rinsed
Instructies
- Heat olive oil in a large saucepan over medium-high heat.
- Add carrot, zucchini, onion, garlic, and salt.
- Cook for 5 minutes over medium heat.
- Stir in chili powder, cumin, cayenne, and oregano.
- Cook for 1 minute until fragrant.
- Add barley and cook for another 2 minutes.
- Add water, tomato paste, and tomato sauce.
- Stir well.
- Bring to a boil, cover with a lid, and let simmer for 35 minutes, stirring occasionally to prevent barley from sticking.
- Remove the lid, stir in the black beans, and let the chili simmer uncovered for 10 minutes until the barley is tender and the chili reaches your desired consistency.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of cornbread or a fresh green salad for a perfect cozy meal.Wine Advice:
Pair with a bold red like Zinfandel or a light lager for a comforting complement to the hearty flavors.Nutritional Information
Calories: 180 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 2 g | Fiber: 8 g | Sugar: 6 g | Salt: 0.8 g
