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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.5
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.8 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 8.7 g
  • Protein: 8.1 g

View full nutritional breakdown of Stick-To-Your-Ribs Chipotle Black Bean Chili calories by ingredient
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Stick-To-Your-Ribs Chipotle Black Bean Chili

Submitted by: YASMINDURAN

Introduction

A hearty chili good for lunch or supper any day of the year. The "meatiness" of the chili comes from the pearl barley, brown rice, and black beans. This recipe is 100% vegan and great alone but feel free to top it with cheese or sour cream! A hearty chili good for lunch or supper any day of the year. The "meatiness" of the chili comes from the pearl barley, brown rice, and black beans. This recipe is 100% vegan and great alone but feel free to top it with cheese or sour cream!
Number of Servings: 8

Ingredients

    1 large onion, chopped
    1 medium green bell pepper, chopped
    8 large button mushrooms, sliced thickly
    3 T. olive oil
    2 ears fresh corn (or 1-10oz pkg frozen corn, thawed)
    1 can black beans, rinsed & drained
    1-15 oz. can diced tomatoes with juice
    1-8 oz. can tomato sauce
    1/2 c. pearl barley
    1 c. quick-cook brown rice
    1 T. chipotle seasoning powder (I used Mrs. Dash)

Directions

1. Sautee onion, mushrooms, bell pepper & fresh corn in olive oil for 10 minutes or until onions are transluscent and mushrooms & bell peppers are soft.

2. Add black beans, tomatoes, tomato sauce, rice and chipotle seasoning to vegetable mixture in pan. Simmer 15 minutes or until rice is soft.

3. While chili is simmering, boil barley in 2-1/2 c. water for 15 minutes until soft, but still chewy.

4. Drain barley, reserving a little of the water. Add barley and water to the chili mixture. Heat an additional 5 minutes or until heated through.

Yields 8-1 cup servings.

This recipe freezes well. To freeze, put two cups chili in freezer/microwave safe container or freezer bag.

Number of Servings: 8

Recipe submitted by SparkPeople user YASMINDURAN.






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