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–+ servings

Bean And Barley Chili With Cilantro Sour Cream

Couverts6
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Equipment

  • 5-quart Dutch oven
  • Small bowl

Ingredients

Chili

  • 2 tablespoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • ½ cup uncooked pearl barley
  • 2 cups water
  • 2 cans 14.5 oz each diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • Salt and pepper if desired
  • 1 can black beans drained, rinsed
  • 1 can dark red kidney beans drained, rinsed
  • ¾ cup chunky-style salsa

Cilantro Sour Cream

  • ½ cup sour cream
  • 2 tablespoons finely chopped fresh cilantro

Instructions

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

Nutrition values

Calories: 400 kcal
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Course; Chili / One Pot Dinner