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Tex-Mex · Main
Three-Bean Barley Chili
A filling, fiber-rich chili where pearl barley simmers directly in a spicy tomato base before three kinds of beans go in. It feeds a crowd cheaply and tastes better the next day.
- YieldServes 8
- Hands-on20 min
- Total1 h 8 min
- Difficulty
Ingredients
- 960 mlwater
- 2 cupssalsa, mild or medium
- 1 candiced tomatoes with jalapeños, 14.5 oz (411 g) can, with juices
- 420 mllow-sodium vegetable broth, one 14 oz can
- 200 gpearl barley, about 1 cup
- 2 tbspextra-virgin olive oil
- 1½ tbspchili powder, plus more to taste
- ½ tbspground cumin
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- to tastecayenne pepperoptional
- 1 canred kidney beans, 19 oz (540 g) can, rinsed and drained
- 1 canblack beans, 15 oz (425 g) can, rinsed and drained
- 1 canGreat Northern beans, 15 oz (425 g) can, rinsed and drained
- 1 cupfrozen yellow corn, partly thawedoptional
To serve
- to tasteonion, choppedoptional
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