Chili With Barley Recipes
BARLEY CHILI
"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.
Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.
MEXICAN BEAN 'N' BARLEY CHILI
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
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
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
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 :
CHICKEN AND BARLEY CHILI
I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")
Provided by pattikay in L.A.
Categories Chicken
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
- Add remaining ingredients except chicken.
- Bring to a boil. Reduce heat to low.
- Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
- Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
- Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
- Salt is up to you - always easier to add it at the end than start with too much.
Nutrition Facts : Calories 286.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 36.6, Sodium 250.4, Carbohydrate 39.5, Fiber 8.3, Sugar 2.4, Protein 21
CHILI WITH RICE AND BARLEY
My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!
Provided by Lisa A
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h
Yield 14
Number Of Ingredients 17
Steps:
- Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
- Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g
BEEF AND BARLEY CHILI
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
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.
VEGETARIAN CHILI WITH BARLEY
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
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!
BARLEY CHICKEN CHILI
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
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
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