Crockpot Barley Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 tsp Garlic 1 cup, chopped Onions, raw 3 cup (8 fl oz) Water, tap 1.75 cup Beans, black 1.75 cup Beans, red kidney 1.75 cup Great Value Diced Tomatoes (in Tomato juice) 1 cup, chopped Carrots, raw 2 cup Squash - Yellow and Zucchini 2 tsp Pink Himalayan Sea Salt 2 tsp Cumin - ground 1 tsp Chili powder 2 tsp Dried Oregano 1 cup Sunshine Hulless Barley (AK Flour Co) 0.5 tsp Paprika 0.5 tsp Pepper, black
Place all ingredients in crockpot. Cook for 7.5 to 8 hours on low.
If possible, wait to add the squash until half way through the cook time. This will prevent them from being overly mushy.
Yield: 9 cups
Serving Size: 1 cup
If possible, wait to add the squash until half way through the cook time. This will prevent them from being overly mushy.
Yield: 9 cups
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 337.1 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 11.4 g
- Protein: 9.4 g
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