Barley Chili

Posted On January 8, 2021

Ingredients

· 1 Tablespoon olive oil

· 1 medium onion, diced

· 2 garlic cloves, diced

· 2 (14.5 ounce) cans diced tomatoes

· 1/2 cup barley

· 1 carrot, diced

· 1/2 jalapeno (or as much as you want) finely diced, deseeded

· 1 ½ tablespoons chili powder

· 2 teaspoons cumin, ground

· 1 ½ teaspoons paprika

· ½ teaspoon cayenne

· Salt

· 1 (14.5 ounce can) kidney beans, with liquid

· 1 ½ cups cooked corn (fresh, frozen, or canned)

1 cup water

Directions

· Heat olive oil in a large pot over medium high heat.

· Add carrot, jalapeno, garlic, and onion, cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

· Stir in barley, kidney beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper and 1cup water, season with salt, to taste and adjust seasonings how you see fit.

· Bring to boil then reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in corn, heat through.

Play with your food

· Add in other types of peppers.

· Try it with smoked paprika instead of paprika