This barley chili recipe uses three types of beans: kidney beans, black beans, and black-eyed peas.
Three Bean Barley Chili
1 can kidney beans (15 oz.), drained and rinsed
1 can black beans (15 oz.), drained and rinsed
1 cup black-eyed peas
1 cup pearl barley
1 can stewed tomatoes
1 can chicken broth (13 ¾ or 14 ½ oz) plus enough water to equal 3 cups
3 cups water
2 cups onion, chopped
1 red or yellow bell pepper, diced
1 tbsp garlic, minced
2 tbsp chili powder
1 tbsp cumin
¼ tsp ground red pepper
¾ tsp salt
1 tbsp vegetable oil
sour cream or plain yogurt for garnish (optional)
- In a pot, bring 3 cups of water to a boil. Add the barley, then reduce the heat to medium. Cook until the barley is tender, about 20 minutes, then drain.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Sauté the onions and bell pepper until soft, about 5-7 minutes. Add the ground red pepper, cumin, chili powder, and salt. Add the garlic and cook, stirring constantly, for 30 seconds. Add the kidney beans, black beans, black-eyed peas, cooked barley, tomatoes, and the chicken broth/water.
- Turn the heat to high and bring the chili to a boil. Reduce the heat to medium-low, and simmer, uncovered, until the chili has thickened and the barley is very tender, about 20 minutes. Serve hot, and garnish with sour cream or yogurt if desired.
Yield: 6 servings