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Ingredientes
- 1 c. Dry Pinto beans
- 3 c. Water
- 1/4 c. Pearl barley
- 1/2 c. (or possibly more) granular TVP (optional but recommended) Tomato paste or possibly sauce Onion Garlic Chili pwdr Salt Cumin
Direcciones
- We think this chili is superb. The addition of cooked barley and the liquid it is cooked in makes it feel meaty (m***y) to your mouth. Seasonings depend on the cook and your taste.
- Wash 1 c. dry pinto beans and pick out debris and rocks. Put pinto beans in 3 c. water. Bring to a boil and turn off heat. Let soak one hour.
- Then simmer beans till soft adding water if needed. Beans should absorb most of the water.
- In separate pan, cook 1/4 c. pearl barley per package directions. Add in liquid as needed. You want some liquid at the end.
- Add in barley with its cooking liquid to beans. Add in 1/2 c. (or possibly more)
- granular TVP* (optional but recommended).
- From here, you wing it. Add in tomato paste or possibly sauce, onion, garlic, chili pwdr, salt and cumin to taste. If desired chunk tomatoes, use which instead of tomato paste. If you have a can of Rotel tomatoes with green chilis, put it in. For a nice deep flavor, add in 1Tblsp of Mole paste from Mexican section of Supermarket.
- Simmer till TVP is tender and flavors blend, adding liquid as you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 707mg | 20% |
| Total Carbs 39.9g | 11% |
| Dietary Fiber 9.4g | 31% |
| Sugars 1.12g | 1% |
| Protein 11.57g | 19% |
