Kidney Bean and Barley Chili Recipe

Name: Kidney Bean and Barley Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or other vegetable oil; 3 cloves garlic coarsely chopped; 2 each onions chopped, 2 medium ones or 1 large one; 2 stalks celery sliced; 2 each carrots diced; 1 cup mushrooms sliced, white button or cremini; 16 ounces salsa 2 cups, chunky, homemade or store-bought; 16 ounces tomato sauce 2 cups, homemade or store-bought; 2 teaspoons chili powder or to taste; 1 teaspoon cumin or to taste, ground; 1 teaspoon oregano dried, or 1/2 tablespoon fresh; 1 each red chili peppers or green, freshly chopped, or dried flakes to taste, optional; 1 cup pearl barley cooked or instant; 15 ounces kidney beans, canned 1 can, drained and rinsed; 1 x salt and black pepper to taste; 2 teaspoons apple cider vinegar

Servings: persons

1 tablespoon olive oil or other vegetable oil
3 cloves garlic coarsely chopped
2 each onions chopped, 2 medium ones or 1 large one
2 stalks celery sliced
2 each carrots diced
1 cup mushrooms sliced, white button or cremini
16 ounces salsa 2 cups, chunky, homemade or store-bought
16 ounces tomato sauce 2 cups, homemade or store-bought
2 teaspoons chili powder or to taste
1 teaspoon cumin or to taste, ground
1 teaspoon oregano dried, or 1/2 tablespoon fresh
1 each red chili peppers or green, freshly chopped, or dried flakes to taste, optional
1 cup pearl barley cooked or instant
15 ounces kidney beans, canned 1 can, drained and rinsed
1 x salt and black pepper to taste
2 teaspoons apple cider vinegar

1
Heat the oil in a dutch oven or a large pot until hot over medium heat.
2
Add the garlic, stirring constantly, and cook the garlic until browned.
3
Stir in the onion and celery, and cook for about 3 minutes until the onions become softened.
4
Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated.
5
Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined.
6
Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots.
7
Pour in the salsa and tomato sauce, stirring well, and bring to a boil.
8
Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often.
9
Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through.
10
Season with salt, black pepper and cider vinegar.
11
Serve hot.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil or other vegetable oil, 3 cloves garlic coarsely chopped, 2 each onions chopped, 2 medium ones or 1 large one, 2 stalks celery sliced, and more.

Yes, Kidney Bean and Barley Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kidney Bean and Barley Chili

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