October 31, 2014

Barley Veggie Chili

With the colder weather coming, I thought you might like to try this dish.  My family really liked this -- and  there is an added bonus -- it is full of good and healthy ingredients!

Barley Veggie Chili

3 Tablespoons olive oil
Barley Veggie Chili
1 1/2 cups onion, chopped
3 carrots, sliced
1 pepper, cut into chunks
3 stalks of celery, chopped
1 cup zucchini or squash, cut into chunks
15.25 oz. can of corn, drained
4 oz. can mushrooms
28 oz. can chopped tomatoes, not drained
28 oz. can tomato sauce
2 cans kidney beans, drained & rinsed
1 can chili beans, undrained
2/3 cup barley, drained and rinsed
6 oz. can tomato paste
3 cups vegetable broth
1/4 teaspoon garlic powder
1 teaspoon kosher salt
3/8 teaspoon pepper
1 teaspoon dried cilantro
1/2 teaspoon chili powder
1/2 Tablespoon oregano
2 teaspoons rosemary
1 Tablespoon Worcestershire sauce
1/8 teaspoon red pepper flakes

In medium saucepan, heat oil.  Add onions and cook until translucent.  Add carrots, pepper and celery.  Cook for another 3 minutes.  Add to slow cooker and add rest of ingredients.  Stir to blend everything.  Cook on low for 6 to 8 hours.

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