MEXICAN BEAN 'N' BARLEY CHILI

Mexican Bean 'n' Barley Chili image

Provided by Luvs 2 Cook

Time 55m

Yield 10 serving(s)

Number Of Ingredients 20

1 large onion, chopped
4 garlic cloves, roughly chopped
1 tablespoon olive oil
1 green pepper, chopped
1 red pepper, chopped
2 cups frozen corn, thawed
8 ounces frozen okra
3/4 cup quick-cooking barley
2 cups reduced-sodium chicken broth
1 (16 ounce) can pinto beans in chili sauce, undrained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can vegetable broth
2 (4 ounce) cans chopped green chilies
2 tablespoons Mexican chili powder
1 tablespoon cajun seasoning
1 tablespoon cumin
2 tablespoons garlic powder

Steps:

In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
Stir in remaining ingredients.
Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
Add frozen okra let cook to crisp tender.

Nutrition Facts : Calories 264.5, Fat 3.4, SaturatedFat 0.6, Sodium 351.7, Carbohydrate 50.8, Fiber 13.1, Sugar 7.5, Protein 12.9

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