Mexican Bean 'n' Barley Chili

Total Time
55mins
Prep 25 mins
Cook 30 mins

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

Ingredients Nutrition

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

(1)
Most Helpful

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!

cookn4mytwins November 06, 2007

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