Monday, January 21, 2013

Bean and Barley Vegetarian Crock Pot Chili

Vegetarian Chili
What a great night it has been!  The whole family loved this Bean and Barley Vegetarian Chili that I created tonight.  Everyone cleaned their bowls, including my four year old who asked me if I would please make it again.  

Bean and Barley Vegetarian Crock Pot Chili


1 Tbsp olive oil
1 Onion, chopped
1 Green pepper, chopped
1 Carrot, shredded
4 Garlic cloves, minced
2 Tbsp chili powder
3 Cups Vegetable broth or water
1 Can diced tomatoes, with juice
1 Cup black beans
1 Cup great northern beans
3/4 Cup pearl barley
1 Bay leaf
Salt and pepper
Optional toppings: green onions, cheese, sour cream and avocado slices

Heat oil in skillet and add onions, green pepper, and carrots.  Cook until onions are translucent.  Add garlic and continue cooking for another 30 seconds.

Add chili powder to the vegetables and continue to cook for another minute.  Add just a little of the vegetable broth to the pan to get all the extra bits from the bottom of the pan.

Add the vegetables to the crock pot, with the remaining broth and all the last six ingredients.

Cook on high for 3-4 hours or on low for 5-6 hours.

Serve topped with cheddar cheese, green onions, sour cream and avocado slices.