Chunky Vegetable Chili
1 1/2 cups water
Boil the water in a large, deep skillet. Stir in barley. Cover and reduce the heat. Simmer for about 10 minutes or until the barley is tender.
2/3 cup barley quick cooking
1 eggplant peeled and diced
1/2 large red pepper chopped
1/2 large green pepper chopped
1 medium onion chopped
3 cloves garlic minced
1 14.5 ounces can diced tomatoes
1 14.5 ounces can black beans rinsed and drained
1/2 teaspoon ancho chili powder
1/2 teaspoon thai seasoning
2 cups fresh spinach chopped
Add the eggplant, chopped pepper, onion and garlic. Mix thoroughly, cover and cook over medium heat until the eggplant is softened and the other veggies are tender about 20 minutes removing the cover to stir frequently.
Add the tomatoes, black beans and seasonings to the skillet. Mix to combine and cook an additional 5 minutes. Add the spinach, mix and cook for 2-3 minutes or until the spinach is wilted, but not fully cooked.
Yields: 8-10 servings
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