1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3/4
cup thick & chunky salsa
Cilantro Sour Cream
1/2
cup sour cream
2
tablespoons finely chopped fresh cilantro
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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.
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Do you like it spicy? If so, add 1/4 teaspoon ground red pepper (cayenne) along with the chili powder and cumin. You could also use hot salsa.
Pearl barley has had the outer bran removed and has been steamed and polished. Do not substitute instant or quick-cooking barley for the barley in this chili.
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