Bean and Barley Chili with Cilantro Sour Cream

Prep 10 min
Total 1 hr 10 min
Servings 6

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You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso salsa, Progresso beans and Muir Glen organic tomatoes and has a tasty sour cream topping.

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1/2 cup uncooked pearl barley
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper to taste
2 cups water
2 cans (14.5 oz each) Muir Glen organic diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (15 oz) Progresso dark red kidney beans, drained, rinsed
3/4 cup Old El Paso Thick 'n Chunky salsa
1/2 cup sour cream
2 tablespoons finely chopped fresh cilantro

Steps

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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.