Spicy Vegetarian Chili with Barley and Kale
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spicy Vegetarian Chili with Barley and Kale calories by ingredient
Introduction
From Fall 2012 'Publix Grape' magazine From Fall 2012 'Publix Grape' magazineNumber of Servings: 8
Ingredients
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1 28 oz can Crushed Tomatoes
1 15.5 oz can Chili Beans (undrained)
1 15 oz can Tomato Sauce
1 15 oz can Black Beans (drained & rinsed)
1 15 oz can Cannellini Beans or Great Northern Beans (drained & rinsed)
3-4 Tablespoon Chili Powder
2 Cups Cooked Barley
1/2 teaspoon Ground Cumin
1/2 teaspoon Smoked Paprika
4 Cups Chopped Kale
1 Tablespoon Olive Oil
1/4 Cup Water
Salt & Pepper
Tips
Freezes well.
Directions
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