Chunky Vegetable Chili

This recipe makes a lot of chili, but don't worry. It's even better the second day and freezes very well.
  • 1 1/2 c. water
  • 2/3 c. quick-cooking barley
  • 1 medium-sized eggplant, peeled and diced
  • 1/2 large red pepper, chopped
  • 1/2 large green pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 tsp. ancho chili powder
  • 1/2 tsp. Thai seasoning
  • 2 c. fresh spinach, chopped

Boil the water in a large, deep skillet. Stir in barley. Cover and reduce the heat. Simmer for about 10 minutes or until the barley is tender.

Add the eggplant, chopped pepper, onion and garlic. Mix thoroughly, cover and cook over medium heat until the eggplant is softened and the other veggies are tender -- about 20 minutes -- removing the cover to stir frequently.

Add the tomatoes, black beans and seasonings to the skillet. Mix to combine and cook an additional 5 minutes. Add the spinach, mix and cook for 2-3 minutes or until the spinach is wilted, but not fully cooked.

  • Yields: 8-10 servings
  • Preparation Time: 45 minutes
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