Vegetarian Chili With Barley
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So so yummy vegetarian chili, with all the spicy and non of the meaty. For some extra chewyness that is associated with meat- I added the barley. It's something I made up on the fly and was really good!
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
ingredients
- 2 (8 ounce) cans diced tomatoes
- 2 (8 ounce) cans kidney beans
- 1 (8 ounce) can black beans
- 1 green bell pepper
- 1 jalapeno pepper
- 2 tablespoons dried onion
- 1 minced garlic clove
- 1 teaspoon cajun spices
- 2 (1 1/4 ounce) packages low-sodium chili seasoning mix
- 1 cup barley
directions
- Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!
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So so yummy vegetarian chili, with all the spicy and non of the meaty. For some extra chewyness that is associated with meat- I added the barley. It's something I made up on the fly and was really good!
