Tuesday, December 28, 2010

15 bean and pearl barley chili

i enjoy soups and stews
year round
but this
pleasantly cool weather
makes me want to
hunker down with a 
stick to your ribs kinda meal
stick to your ribs
also means
stick to your thighs
if you know what i mean
this recipe
is vegetarian
and very low in fat
i might be so bold as to say
guilt free
it uses dried beans
so it will cost you a bit of time
in the soaking
but it is well worth it
i made a huge pot
and froze my leftovers
mainly because
hubster is a meat eater
say vegetarian chili to him
and he hears
i didn't make any dinner tonight
15 bean and pearl barley chili
(printable recipe)
1 bag 15 bean soup mix--beans only (save the flavor packet for something else--or toss it like i do)
water for soaking beans
1 onion--chopped
2 celery rib--chopped
2 carrots--chopped
1 pasilla chile--chopped
1 cup mushrooms--chopped
1/4 cup chili spice mix
1/4 tsp cayenne
4Tbs tomato paste
1 cup pearl barley
6 cups liquid (i used 4 cups vegetable broth and 2 cups beer)
1 generous tablespoon grated bittersweet chocolate (i had some salted chocolate in my pantry that worked a charm)
salt and pepper to taste
Soak the beans in water overnight or use whatever method you are most comfortable with for softening dried beans.  Drain.  In a heavy stock pot, cook onions, celery, carrots, pasilla and mushrooms in a bit of olive oil, until they soften and just begin to brown.  toss in the chili spice, and cayenne and give it a turn or two to coat everything.  add the pearl barley and stir to coat.  stir in the tomato paste and chocolate, then toss in the beans and cook until they and the barley are tender. It should take about an hour over medium heat. Do not let boil, just simmer. season to taste with salt and pepper. serve with all your favorite chili fixins.

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