Bean And Barley Chili With Cilantro Sour Cream Recipe

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

Preparation

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.

Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.

In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.

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