About the Recipe
Nesse has literally been making this recipe, in different variations, for her entire life. It's so heart, so warm, so filling... the ultimate comfort food (at about 1/3 the calories). You're welcome to add ground beef or turkey to this if you eat meat. Or - if you don't eat meat but fancy the flavour/texture, we recommend Beyond Meat's incredible beef alternatives as an add-in. Quorn crumbles are also great for. abit of that meaty texture if you fancy it.
Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
⅔ cup uncooked pearl barley
¼ cup water
1 (15-ounce) tin black beans, drained
1 (14.5-ounce) tin no-salt-added diced tomatoes, undrained
2 cups veggie broth
3 tablespoons chopped fresh corriander
2 tablespoons natural yogurt
1 chopped large avocado
Preparation
Heat the oil in a Dutch oven over medium-high heat.
Add onion and bell pepper; sauté 3 minutes.
Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
Stir in corriander.
Serve with yogurt and some of the chopped avocado