National Cornchip Day
Bean and Barley Chili
Adapted from Eating Well
2 cans pinto beans, rinsed and drained
1 tablespoon canola oil
1 large onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
6 cups water
1 bay leaf
2 4.5 oz cans chopped green chiles
1 28-ounce can plum tomatoes, drained and chopped
1/2 cup pearl barley
1 teaspoon salt
4 teaspoons cider vinegar
1/2 teaspoon sugar
Freshly ground pepper, to taste
- Heat oil in a large soup pot over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.
- Add water, bay leaf and beans; bring to a simmer. Cover and simmer over low heat, stirring occasionally, for 1 hour.
- When the beans have simmered for 1 1/4 hours, add chiles, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.
- Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. Top with cornchips.