Make something “hearty” for your sweetheart this weekend, or for the upcoming Valentine’s Day holiday. This recipe is not only warm and comforting, it’s also very heart-healthy for you and the ones you love.
I recall a stew I used to eat as a kid that had barely in it. It may have just been a can of Campbell’s Vegetable Beef Soup with barely, but whatever it was, it was really good.
When I decided to make a “chili” last weekend, I tried to think outside the box, or the “can,” a bit. I’ve always loved traditional Texas chili. But the combination of beans, potatoes, tomatoes, and barley, along with flavorful spices, is a winning, heart-healthy combination.
My husband, the avid meat enthusiast, actually loved it. If it got his seal of approval and doesn’t contain meat, it has to be good! He even asked to take some to work for lunch the next day. And we almost fought over the last serving in the fridge. I’m truly astounded; he just doesn’t get that excited over anything like this.
I hope you’ll give it a try and accept it as a different version of chili. Or call it whatever you want, if chili doesn’t sound right to you. I just didn’t want to call it black bean and barley soup, as I didn’t think my husband would give it a chance. It’s all in the name, or how it lends itself to something I think he will eat.
But the truth be told, this recipe is rich and thick, and stands on it’s own without any trickery.
Enjoy food made fresh!
Black Bean Chili
2 teaspoons olive oil 2 large russet potatoes, peeled and diced 1 onion, peeled and diced 4 cloves garlic, peeled and minced 2 tablespoons chili powder ½ teaspoon chipotle powder ½ teaspoon ground cumin ¼ teaspoon salt 4 cups vegetable broth 15-ounce can black beans, drained and rinsed 15-ounce can fire roasted diced tomatoes with juice ½ cup barley Optional toppings: diced avocado, cilantro, fresh jalapeno, sour cream or grated cheese In a large stockpot, heat oil over medium heat. Add potatoes, onion, and garlic. Sautee for 4 to 5 minutes to lightly caramelize.
Add chili powder, chipotle powder, cumin, and salt. Stir to coat. Add broth, beans, tomatoes with juice, and barley. Stir to combine.
Bring mixture to a boil and then reduce heat to mediumlow. Simmer for 45 to 55 minutes until barley is tender. Serve with desired toppings. Make 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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