Lentil & Barley Chili

  • Date March 30, 2014
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I love a good warm bowl of hearty stew or chili once and awhile. I am always looking for ways to eat more lentils and barley and so why not a delicious chili?  This recipe made around 16 cups and is 125 calories per cup. It is very filling and freezes really well. I wish there were more meals in the day as I don't have time to eat all of this delicious food! My freezer is full of wonderful freezer bags of this stew right now! #musteatbeforesummer



Ingredients

  • 3 tbls crushed garlic
  • 1 cup dry lentils (brown or green)
  • 1 cup dry pearl barley
  • 8 cups vegetable or chicken broth
  • 1 yellow onion, chopped
  • 1 large red pepper, chopped
  • 1 can diced tomatoes (28 oz)
  • 1 or 2 chili peppers, chopped
  • 6 oz (2 packages) of sliced crimini mushrooms
  • 4 cups chopped celery
  • 1 large sweet carrot (around 2 cups chopped)
  • Chili pepper
  • Cayenne pepper
  • Smoked paprika
  • Salt and Pepper
  • Hot chili flakes

Directions:

  • In a large pot, add a little of the broth and bring to a boil (around 1/2 cup)
  • Add onion, pepper, garlic and cook until onion is translucent (around 5-6 minutes)
  • Add celery, carrot and mushrooms (cook another 3-4 minutes)
  • Add in spices, including the chili peppers (use your discretion....I use LOTS) and cook another minute, stirring constantly
  • Add lentils, barley, tomatoes, and remaining broth. 
  • Bring to a boil and reduce heat to simmer
  • Simmer on low until lentils are cooked (usually around 1-2 hours)
  • Serve or put into freezer bags and enjoy! 









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