This turned out incredible. I used canned beans and canned chilies. It was much quicker to prepare. My husband the meat lover thought it was fantastic.
Bean & Barley Chili
From EatingWell: January/February 1999
This hearty vegetarian chili is a full-flavored antidote for winter's chill. Serve with nonfat plain yogurt and baked corn chips.
5 Reviews for Bean & Barley Chili
Per serving: 289 calories; 4 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 53 g carbohydrates; 14 g protein; 16 g fiber; 456 mg sodium; 978 mg potassium
I like to know what I'm putting in my body! Sure, the nutritional info gives you the amount of calories, fat, cholesterol, carbs, etc in this meal per serving but it does NOT tell us how much a serving is!
Any help here??
Thank you very much.
My daughter is a vegetarian, and my husband is a meat and potatoes kind of guy. Finding recipes that make them both happy is a challenge. This has become my chilli. I use canned beans to make this easier, and my husband likes me to add a cup of smoky barbecue sauce to the finished pot. Very filling, and everybody is happy.
Great soup! I substituted two 4-oz cans of diced green chilies instead of the dried chilies. I used the dried beans, but rinsed & drained canned beans would work if you're short on time.
Tracy, Tucson, AZ
I made a batch with the barley and without the barley because my mom can't eat barley. The batch without the barley actually tasted better - very flavorful!
Sara, Fort Wayne, IN
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