Hearty Barley Chili
This hearty barley chili is the perfect comfort food for cold days. Packed with vegetables and rich flavors, it’s a warming delight!
Equipment
- large saucepan
- Wooden spoon
- Measuring cups and spoons
- Knife
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 large carrot finely diced
- 1 large zucchini finely diced
- 1 cup 160 g chopped onion
- 2 large cloves garlic grated
- ½ teaspoon coarse sea salt to taste
- 2 tablespoons 16 g mild to medium chili powder
- 1 tablespoon 6 g ground cumin
- ¼ teaspoon cayenne pepper to taste
- 2 teaspoons dried oregano
- 1 cup 200 g uncooked pearl barley, rinsed and drained
- 3 cups 705 ml water or vegetable broth
- 2 tablespoons 33 g tomato paste
- 1 can 15 ounces, or 425 g tomato sauce
- 1 can 15 ounces, or 425 g cooked black beans, drained and rinsed
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the diced carrot, zucchini, onion, garlic, and sea salt.
- Cook for 5 minutes, stirring occasionally.
- Add the chili powder, cumin, cayenne, and oregano, and cook for 1 minute until fragrant.
- Stir in the pearl barley and cook for another 2 minutes.
- Add the water or vegetable broth, tomato paste, and tomato sauce.
- Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid.
- Cook for 35 minutes, stirring occasionally to prevent sticking.
- Remove the lid, stir in the black beans, and cook uncovered for another 10 minutes, allowing the liquid to reduce and the barley to become tender.
- Serve hot and enjoy!
Notes & Wine Advice
Wine advice:
Pair with a robust Malbec or a smoky Cabernet Sauvignon to complement the chili's rich and earthy flavors.Nutrition values
Calories: 320 kcal | Carbohydrates: 55 g | Protein: 11 g | Fat: 5 g | Sugar: 7 g