In Time for Fall – Vegetable Barley Chili

Admin October 18, 2011 0

Mmm, yes – right in time for the slightly frosty fall weather, comes this delicious and flavorful spicy vegetable barley chili via Running to the Kitchen. A bit ‘o spice to warm up a cool night at the house is pure delight for any food fanatic or even those who aren’t!

 

Ingredients:

  • 1 cup uncooked barley
  • 1 14 oz. can vegetable broth
  • 1 cup water
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 3 small/medium (or 2 large) zucchini, chopped
  • 1 chipotle chili in adobo sauce, chopped
  • 1 14 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1 14 oz. can  kidney beans, rinsed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • salt & pepper
Head on over to Running to the Kitchen for prep instructions.

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