Make one thing “hearty” on your sweetheart this weekend, or for Valentine’s Day. This recipe isn’t solely heat and comforting, it’s additionally very coronary heart wholesome for you and those you like.
I recall a stew I used to eat as a child that had barley in it. It might have simply been a can of Campbell’s Vegetable Beef Soup with barley, however no matter it was, it was actually good.
Once I determined to make a “chili” final weekend, I attempted to assume exterior the field a bit. I’ve at all times liked conventional Texas chili. However the mixture of beans, potatoes, tomatoes, and barley, together with flavorful spices is a successful, heart-healthy mixture.
My husband, the avid meat fanatic, really liked it. If it received his seal of approval and doesn’t comprise meat, it needs to be good! He even requested to take some to work for lunch the subsequent day. And we nearly fought during the last serving within the fridge. I’m actually astounded; he simply doesn’t get that excited over something like this.
I hope you’ll give it a attempt to settle for it as a unique model of chili. Or name it no matter you need, if chili doesn’t sound correct to you. I simply didn’t wish to name it black bean and barley soup, as I didn’t assume my husband would give it an opportunity. It’s all within the identify, or the way it lends itself to one thing I believe he’ll eat.
However the fact be instructed, this recipe is wealthy and thick, and stands by itself with none trickery.
Get pleasure from meals made recent!
Black Bean Chili
2 teaspoons olive oil
2 massive russet potatoes, peeled and diced
1 onion, peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons chili powder
1/2 teaspoon chipotle powder
1/2 teaspoon floor cumin
1/4 teaspoon salt
4 cups vegetable broth
15-ounce can black beans, drained and rinsed
15-ounce can fireplace roasted diced tomatoes with juice
1/2 cup barley
Optionally available toppings: diced avocado, cilantro, recent jalapeno, bitter cream or grated cheese
In a big stockpot, warmth oil over medium warmth. Add potatoes, onion, and garlic. Sautee for 4 to five minutes to calmly caramelize.
Add chili powder, chipotle powder, cumin, and salt. Stir to coat. Add broth, beans, tomatoes with juice, and barley. Stir to mix.
Carry combination to a boil after which cut back warmth to medium-low. Simmer for 45 to 55 minutes till barley is tender. Serve with desired toppings. Make 4 to six servings.
ANGELINA LARUE is a meals author, recipe developer and creator of “The Complete Enchilada Contemporary and Nutritious Southwestern Delicacies.”
This text initially appeared on Lubbock Avalanche-Journal: Meals Made Contemporary: Coronary heart-healthy Black Bean Chili will go away you preventing over the leftovers