Bean And Barley Chili With Cilantro Sour Cream
Equipment
Ingredients
Chili
- 2 tablespoons vegetable oil
- 1 large onion chopped (1 cup)
- 2 cloves garlic finely chopped
- ½ cup uncooked pearl barley
- 2 cups water
- 2 cans 14.5 oz each diced tomatoes, undrained
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- Salt and pepper if desired
- 1 can black beans drained, rinsed
- 1 can dark red kidney beans drained, rinsed
- ¾ cup chunky-style salsa
Cilantro Sour Cream
- ½ cup sour cream
- 2 tablespoons finely chopped fresh cilantro
Instructions
- In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
- Add onion and garlic; cook 5 minutes, stirring frequently, until tender.
- Stir in barley, water, tomatoes, chili powder, cumin, salt and pepper.
- Reduce heat; cover and simmer 30 minutes.
- Stir in beans and salsa.
- Cook about 30 minutes longer or until barley is tender.
- ln small bowl, mix sour cream and cilantro until blended.
- Serve chili topped with cilantro sour cream.
Nutritional Information
Calories: 400 kcal
