Barley Chili Recipes

CHILI WITH BARLEY

Chili with Barley image

From Falmouth, Kentucky, Shirley McClanahan notes, "This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It's a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Nutrition Facts :

MEXICAN BEAN 'N' BARLEY CHILI

Mexican Bean 'n' Barley Chili image

Chili powder adds just the right amount of "heat" to this filling, fast and fabulous vegetarian meal idea from Lana Day in Bloomington, Indiana. It's one easy, cold-weather recipe the whole family will warm to...and it feeds a bunch!

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 each medium green and sweet red pepper, chopped
2 cups frozen corn, thawed
3/4 cup quick-cooking barley
2 cups water
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) vegetable broth
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon pepper

Steps:

In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

Nutrition Facts : Calories 247 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 836mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges

BARLEY BEAN CHILI

Barley Bean Chili image

Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked medium pearl barley
2 cups chopped onion
2 cups chopped sweet red pepper
1 tablespoon vegetable oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
2 tablespoons chili powder
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper

Steps:

Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

Nutrition Facts :

BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM

Bean and Barley Chili with Cilantro Sour Cream image

You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso® salsa, Progresso® beans and Muir Glen® organic tomatoes and has a tasty sour cream topping.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1/2 cup uncooked pearl barley
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper to taste
2 cups water
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
2 tablespoons finely chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 17 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 640 mg, Sugar 8 g, TransFat 0 g

BEEF AND BARLEY CHILI

Beef and Barley Chili image

The barley adds a nice touch to this chili and allows you to stretch your beef farther. It absorbs flavours and adds a nutty chewiness while adding fibre. Try to use products with low or no salt. This healthy recipe is from Alberta Health Services. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean or extra lean ground beef
1 large onion, chopped
1 tablespoon canola oil
1 small red or yellow pepper, chopped
3 -4 garlic cloves, crushed
1 (28 ounce) can tomatoes (diced, whole or stewed)
2 cups cooked red kidney beans or 1 (19 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can baked beans
1 cup salsa
1 cup broth (beef, chicken or vegetable) or 1 cup tomato juice
1/2 cup pearl or pot barley (pot barley takes longer to cook)
2 -4 tablespoons chili powder, to taste
1 tablespoon cocoa (optional)
pepper

Steps:

In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.

BARLEY CHICKEN CHILI

Barley Chicken Chili image

I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon olive oil
2-1/4 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup quick-cooking barley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
3 cups cubed cooked chicken

Steps:

In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 576mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

VEGETARIAN CHILI WITH BARLEY

Vegetarian Chili With Barley image

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!

Provided by Skitz

Categories Grains

Time 45m

Yield 8 big bowls, about 3 cups each, 8 serving(s)

Number Of Ingredients 10

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

Steps:

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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