Barley Chili
Cooking for 2
Cooking for 2
"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
SERVINGS: 3
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 20 min. Cook: 1 hour
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 20 min. Cook: 1 hour
Ingredients:
1/2 pound lean ground beef
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/2 pound lean ground beef
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
Directions:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
Nutrition Facts
One serving:1 cup (prepared with reduced-sodium bouillon)
Calories: 239 Fat:6 g Saturated Fat:2 g Cholesterol:37 mg Sodium:599 mg Carbohydrate:27 g Fiber:5 g Protein:19 g
One serving:1 cup (prepared with reduced-sodium bouillon)
Calories: 239 Fat:6 g Saturated Fat:2 g Cholesterol:
Beth Layman :)
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