Vegetarian Planet - Sweet Potato and Barley Chili

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Sweet-Potato and Barley Chili

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried pearled or hulled barley

2 tablespoons olive oil

2 cups chopped onions

5 garlic cloves -- minced

1 1/2 teaspoons cumin seed

1 tablespoon chili powder

2 cups chopped husked tomatillos (about 12)

2 green bell pepper ring -- seeded and cut into 1/2-inch

squares

1 large boniato -- peeled and cut into 1/2-inch cubes

or

2 small sweet potatoes (about 1 1/4 lbs) -- peeled and cut into

1/2-inch cubes

3 cups water or stock

1 teaspoon salt

1 to 2 dried chipotle peppers

or

1 to 2 chipotle chiles canned in adobo

freshly ground black pepper to taste

4 tablespoons sour cream (optional)

 

If you don't much like beans or lentils, this is the chili for you. Boniatos

are white-fleshed sweet potatoes; they are less sweet and somewhat drier than

orange sweet potatoes. Now grown in Florida as well as Central America,

boniatos are sold in Latin American markets and some supermarkets, as are

chipotle peppers. If you can't find boniatos, orange sweet potatoes will do

fine.

 

Bring the barley and 1 1/2 cups lightly salted water to a boil. Reduce the heat,

and simmer the barley, covered, for 1 hour. Drain the barley, if any water

remains.

 

In a large saucepan, heat the olive oil over medium-high heat. Cook the onions,

stirring occasionally, for 10 minutes or until they brown at the edges. Add the

garlic, cumin, and chili powder. Cook for 3 minutes more, stirring frequently.

 

Add the tomatillos, bell peppers, boniato or sweet potatoes, water or stock, and

salt. Chop the chipotle pepper(s) if they are canned; keep them whole if they

are dried. Add them to the chili. Let the chili simmer 25 minutes, or until

the vegetables are tender.

 

Remove the chipotle(s) if they are dried. Seed them, chop them fine, and return

them to the chili (add the seeds iif you want more heat). Add the black pepper

and the barley. Stir well, taste, and adjust the seasonings. Serve the chili

in bowls, with dollops of sour cream on top, if you like.

 

 

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Per Serving (excluding unknown items): 106 Calories; 7g Fat (58.7% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 579mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0