Ingredients
Scale
- 1 cup of dried barley (or 2 cups cooked)
- 1 can of black beans (15 oz), rinsed and drained
- 1 can of kidney beans (15 oz), rinsed and drained
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro
Instructions
- Rinse the barley thoroughly and cook in boiling water until tender, about 30-40 minutes. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Stir in chili powder, cumin, and paprika; cook for 1-2 minutes to release flavors.
- Add diced tomatoes, cooked barley, black beans, and kidney beans. Mix well and season with salt and pepper.
- Bring to a simmer and cook on low heat for 20-30 minutes, allowing flavors to meld.
Notes
- Use fresh vegetables for vibrant flavor.
- Adjust spice levels to your taste—add more chili powder for extra heat.
- Let the chili cool and refrigerate to develop deeper flavors overnight.
- Enhance flavor with a splash of lime juice or hot sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg