Mexican Bean N Barley Chili Recipes

BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM

Bean and Barley Chili with Cilantro Sour Cream image

You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso® salsa, Progresso® beans and Muir Glen® organic tomatoes and has a tasty sour cream topping.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1/2 cup uncooked pearl barley
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper to taste
2 cups water
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
2 tablespoons finely chopped fresh cilantro

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 17 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 640 mg, Sugar 8 g, TransFat 0 g

DELICIOUS CHICKEN BARLEY CHILI

Delicious Chicken Barley Chili image

This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family's "spicy" tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas.

Provided by LilPinkieJ

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 (14 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) salsa
1 (14 1/2 ounce) can fat free chicken broth
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic, minced (optional)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can canned corn, undrained
3 cups chicken breasts, cooked and diced
cheddar cheese, shredded (optional)
sour cream (optional)

Steps:

In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Add beans, corn and chicken; increase heat until chili comes to a boil.
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

Nutrition Facts : Calories 266.3, Fat 2.1, SaturatedFat 0.3, Sodium 875, Carbohydrate 54.3, Fiber 12.7, Sugar 5.7, Protein 11.8

BARLEY CHILI

Barley Chili image

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

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