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Not-So-Traditional Vegetarian Chili
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Description
The best of both worlds…comfort food jam-packed with hidden vegetables!
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Onion, Chopped
- 3 cloves Garlic, Minced
- 3 cups Frozen Vegetables (any Variety, I Used Green Beans And Broccoli)
- 4 cups Water
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 can 15 Oz. Diced Tomatoes
- 1 can 4 Oz. Fire Roasted Diced Green Chilies
- 2 Tablespoons Tomato Paste
- ⅓ cups Barley
- 1 can (15 Oz) Kidney Beans, Drained And Rinsed
- 1 can 15 Oz. Chickpeas, Drained And Rinsed
- 2 cups Spinach
Preparation
1. Saute onions and garlic in olive oil in a large pot over medium heat for 5 minutes.
2. Puree frozen vegetables and water in a blender.
3. Add vegetable puree in with the onions. Add spices, tomatoes, chilies, tomato paste and barley. Bring to a simmer and cook for about 20 minutes, or until the barley is cooked.
4. Add beans and cook until they are heated through (about 4 to 5 minutes).
5. Add spinach and stir until it’s fully wilted.
6. Salt and pepper to taste.
7. Serve!
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