1.75oz package of chili seasoning
4-10oz cans of rotel diced tomatoes & green chilies (do not drain)
2-8oz cans tomato sauce (no salt added)
15oz can chili hot beans (do not drain)
15oz can great northern beans (drained)
15oz can red beans (drained)
15oz can black beans (drained)
15oz can corn (no salt added, drained)
16oz bag pearl barley
6 cloves minced garlic
1 large onion (diced)
1 Tbs. extra virgin olive oil
10oz (aprox. 4) fresh habanero peppers,diced
2.5oz (aprox. 1) fresh chili pepper, diced
1 teaspoon fresh ground black pepper (more or less to taste)
1 Tbs. cumin
1 tsp. cinnamon
Directions
In a 5 1/2 quart or larger stock pot cook pearl barley according to package (aprox. 45mins.)
In a second pan caramelize diced onion in extra virgin olive oil. When almost complete add diced habanero peppers, diced chili peppers, and diced garlic.
Once pearl barley is cooked add onion mixture to pan and add all remaining ingredients, mix well. Simmer on low, stirring occasionally for approximately one hour. Serve with shredded cheese, sour cream, and tortilla chips (all optional).
Serving Size: 2 cups (recipes makes roughly 9 servings)
Calories: 402.5
Fat: 3.5 grams
Cholesterol: 0 milligrams
Sodium: 1595 milligrams
Carbohydrates: 86.25 grams
Fiber: 19.5 grams
Sugar: 11.25 grams
Protein: 17 grams
