Prep 15 mins
Cook 9 hrs
Dh loved this non-traditional chili which I adapted from the original recipe in The Healthy Slow Cooker
- 14.79 ml cumin seed
- 14.79 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4.92 ml dried oregano
- 4.92 ml salt
- 2.46 ml pepper
- 118.29 ml barley
- 283.49 g can tomatoes and green chilies (Rotel or Hatch)
- 170.09 g can tomato juice
- 473.18 ml vegetable broth
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 425.24 g can red kidney beans or 425.24 g can black beans, rinsed and drained
- 14.79 ml chili powder
- 29.58 ml lime juice
- 1 jalapeno pepper, minced
- cilantro, chopped (optional garnish)
- In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
- In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
- Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
- Stir in barley.
- Add tomatoes and tomato juice and bring to a boil.
- Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
- Cover and cook on low for 6-8 hours (or high for 3-4 hours).
- Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
- Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.
Sweet & spicy - very unique and tasty way to get more veggies into my diet.
I thought this had a very mild flavor, more of a soup than a chili. It was still good, but not so much of a chili. It was very nice to have a non-meat meal for once. DH thought I was crazy to mess with his idea of what a chili should be, but he still liked it. I liked the sweet with the spices. The flavor combo was a great change. I think a bit of heat would really perk this up. Made and Reviewed for Zaar Tag - Thanks :)
I just made this and it is good but needs way more flavour (at least for me). Next time I will add more chili powder and probably some chipotle powder. The sweetness of the potatoes was a bit much but maybe these were especially sweet. Thanks for this interesting recipe!