Mexican Bean N Barley Chili Recipes

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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

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

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

MEXICAN CHILI BEANS

In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking.

Provided by rontaylor1998

Categories     Onions

Time 24m

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 12



Mexican Chili Beans image

Steps:

  • Sort and wash beans.
  • Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
  • Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
  • Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
  • You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.

2 lbs large dried red kidney beans
2 cups onions, finely diced
3 tablespoons garlic, finely diced
1/4 lb smoked bacon, medium chop
2 tablespoons chili powder (to taste)
5 cups beef broth
1 lb ripe roma tomato, finely diced
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
salt
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

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