Mexican Bean 'n' Barley Chili

Submitted by Luvs 2 Cook

"This is one easy cold - weather recipe the whole family will warm up to. For extra yumminess, add Mexican cornbread."

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 10

ingredients

• 1 large onion, chopped
• 4 garlic cloves, roughly chopped
• 1 tablespoon olive oil
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 cups frozen corn, thawed
• 8 ounces frozen okra
• 3⁄4 cup quick-cooking barley
• 2 cups reduced-sodium chicken broth
• 1 (16 ounce) can pinto beans in chili sauce, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 1/2 ounce) can vegetable broth
• 2 (4 ounce) cans chopped green chilies
• 2 tablespoons Mexican chili powder
• 1 tablespoon cajun seasoning
• 1 tablespoon cumin
• 2 tablespoons garlic powder

directions

1. In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
2. Stir in remaining ingredients.
3. Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
4. Add frozen okra let cook to crisp tender.

Reviews

[cookn4mytwins]

We enjoyed this chili very much. The only thing I did differently was I accidentally opened a can of chicken broth instead of vegetable broth. Otherwise, I followed the recipe as stated. I will definitely make this again!