Spicy Vegetarian Chili with Barley and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 28 oz can Crushed Tomatoes1 15.5 oz can Chili Beans (undrained)1 15 oz can Tomato Sauce1 15 oz can Black Beans (drained & rinsed)1 15 oz can Cannellini Beans or Great Northern Beans (drained & rinsed)3-4 Tablespoon Chili Powder2 Cups Cooked Barley1/2 teaspoon Ground Cumin1/2 teaspoon Smoked Paprika4 Cups Chopped Kale1 Tablespoon Olive Oil1/4 Cup WaterSalt & Pepper
To a large pot, add tomatoes, chili beans, tomato sauce, black beans, cannellini beans and chili powder. Add in 2 cup cooked barley, ground cumin and paprika. Bring to a simmer, cover and keep warm until ready to serve.
In a large skillet saute kale in 1 tablespoon hot olive oil until it wilts. Add 1/4 cup water, cover and cook 5 minutes or until tender. Sprinkle with salt & pepper to taste. Spoon chili into bowls. Top each portion with some cooked kale.
Serving Size: Makes 8 Hearty 2 Cup Servings
In a large skillet saute kale in 1 tablespoon hot olive oil until it wilts. Add 1/4 cup water, cover and cook 5 minutes or until tender. Sprinkle with salt & pepper to taste. Spoon chili into bowls. Top each portion with some cooked kale.
Serving Size: Makes 8 Hearty 2 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 319.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,072.3 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 18.0 g
- Protein: 16.6 g
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