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Bean and Barley Chili with Cilantro Sour Cream

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 6
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You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso salsa, Progresso beans and Muir Glen organic tomatoes and has a tasty sour cream topping.
Created Sep 8, 2011
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup uncooked pearl barley
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Salt and pepper to taste
  • 2 cups water
  • 2 cans (14.5 oz each) Muir Glen organic diced tomatoes, undrained
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 1 can (15 oz) Progresso dark red kidney beans, drained, rinsed
  • 3/4 cup Old El Paso Thick 'n Chunky salsa
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh cilantro

Steps

  •  
    1
    In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
  •  
    2
    Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
  •  
    3
    In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.

Nutrition Information

No nutrition information available for this recipe
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