Vegetarian Chile
"Hearty dinner dish -- no meat substitutes, just good food. Serve with a green salad and corn bread. Add jalapenos if you like it lively."
- Ready In:
- 6hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 3⁄4 cup pearl barley, uncooked
- 1 (15 ounce) can diced tomatoes, including liquid
- 1 tablespoon cumin seed, crushed
- 1⁄4 teaspoon cayenne pepper (or more to taste)
- 1 teaspoon salt
- 3 cups water
directions
- Oven method:.
- In a deep metal oven-proof pan, saute onion and garlic in the oil over medium low heat.
- Add other ingredients, heat to a boil, cover and put in a slow (275F) oven for 4 hours.
- Check and stir occasionaly, adding more water if necessary.
- Crockpot:.
- Saute onion and garlic in a saucepan, as above.
- Add to the rest of the ingredients in a crockpot or slow cooker.
- Cook on low for 6 hours; check and stir occasionally.
- Adjust salt and other seasonings to taste and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a temporary review until my Hubby who loved this can update it. This was an easy nutritious dish. My Hubby said it was like "tribal campire mush" -which is a good thing. I didn't care so much for the texture and seasoning and would have preferred it to be more complex. Made for Spring PAC '08. -
I added an extra can of tomatoes mixed w/ garlic & onion, chili powder, crushed red chili peppers and one diced green pepper cooked in olive oil and garlic. I topped with fat free sour cream and reduced fat Mexican cheese. It hit the spot for chili while watching a game. I'll prepare this chili again!
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
