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  • VEGETARIAN CHILI WITH BARLEY & PESTO

    1 vote
    VEGETARIAN CHILI WITH BARLEY & PESTO
    Prep time:
    Cook time:
    Servings: 6-8
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    FROM GREAT TASTE NO PAIN

    Ingredients

    • 1/2 CUP BARLEY
    • 1 1/2 CUPS VEGETABLE STOCK
    • 4 TABLESPOONS OLIVE OIL
    • 4 PESTO CUBES, SOFTENED
    • 1 LARGE VIDALIA ONION, CHOPPED
    • 4 GARLIC CLOVES, PRESSED
    • 1 TEAS. GROUND CUMIN, MORE FOR SPICIER CHILI
    • 1/4 TEAS. CHILI POWDER
    • 1/4 TEAS. CAYENNE PEPPER
    • 1 TEAS. SALT
    • 1 GREEN & 1 RED PEPPER (IF AVAILABLE) CHOPPED
    • 1-28 OZ. CAN DICED TOMATOES (UNDRAINED) OR FRESH TOMATOES IF AVAILABLE
    • 2 CUPS FRESH OR FROZEN ORGANIC PEAS OR CORN
    • 1- 15 OZ. CAN/1 CUP NAVY OR BLACK BEANS RINSED & DRAINED OR FROZEN & THAWED.
    • 1- 15 OZ. CAN/1 CUP RED KIDNEY BEANS, RINSED & DRAINED OR FROZEN & THAWED
    • 1 JAR OF ORGANIC PASTA SAUCE, AS NEEDED
    • GRATED PARMESAN CHEESE

    Directions

    1. PLACE BARLEY AND STOCK IN A SMALL SAUCEPAN. BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT, COVER AND SIMMER SLOWLY UNTIL TENDER BUT SLIGHTLY CHEWY. LEAVE COVERED AND SET ASIDE.
    2. HEAT OLIVE OIL IN A SEPARATE PAN AND SAUTE' ONIONS, PESTO, GARLIC, CUMIN, CHILI POWDER, CAYENNE PEPPER UNTIL ONIONS BEGIN TO SOFTEN.
    3. STIR IN THE PEPPERS, TOMATOES, PEAS OR CORN, BEANS AND BARLEY AND COOK ON HIGH FOR 1 HOUR AND ON LOW FOR AN HOUR UNTIL ALL VEGGIES ARE SOFT.
    4. ADD THE PASTA SAUCE AS NEEDED.
    5. TOP WITH GRATED PARMESAN CHEESE IF DESIRED.
    6. SERVE ON ORGANIC BOW TIES (PASTA) OR BROWN RICE.

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