Barley Bean Chili Recipes

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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



Barley Chili image

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.

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

CHILI WITH BARLEY

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



Chili with Barley image

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 :

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

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



Mexican Bean 'n' Barley Chili image

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

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

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



Barley Bean Chili image

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 :

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

MEXICAN BEAN 'N' BARLEY CHILI

This is one easy cold - weather recipe the whole family will warm up to. For extra yumminess, add Mexican cornbread.

Provided by Luvs 2 Cook

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 20



Mexican Bean 'n' Barley Chili image

Steps:

  • In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
  • Stir in remaining ingredients.
  • Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
  • Add frozen okra let cook to crisp tender.

Nutrition Facts : Calories 264.5, Fat 3.4, SaturatedFat 0.6, Sodium 351.7, Carbohydrate 50.8, Fiber 13.1, Sugar 7.5, Protein 12.9

1 large onion, chopped
4 garlic cloves, roughly chopped
1 tablespoon olive oil
1 green pepper, chopped
1 red pepper, chopped
2 cups frozen corn, thawed
8 ounces frozen okra
3/4 cup quick-cooking barley
2 cups reduced-sodium chicken broth
1 (16 ounce) can pinto beans in chili sauce, undrained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can vegetable broth
2 (4 ounce) cans chopped green chilies
2 tablespoons Mexican chili powder
1 tablespoon cajun seasoning
1 tablespoon cumin
2 tablespoons garlic powder

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



Vegetarian Chili With Barley image

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!

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

BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM

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



Bean and Barley Chili with Cilantro Sour Cream image

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

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

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