Cooktime with Chef Remmi: Get healthy and stay warm this winter with three bean chili and barley

 Not only is January cold here, but it is also National Soup Month, so I thought it was the perfect time to share the recipe for one of my healthy and hearty soups featuring one of my favorite grains…barley!

Did you know barley was considered the most important grain in Europe up until the 16th Century? It was used as the measuring standard and it was also important enough to be used as money.  King Edward the First set the measuring standard with 3 “barleycorns” equaling an inch. Here is a site where you can learn more fun facts about barley.

Barley is considered a “super food” because of its high fiber content. It is also a very flexible grain as it can be served as a breakfast cereal, a great addition to soups and can also be a substitute for pastas and rice. It has a slightly chewy texture like pasta and a really creamy taste.I used this grain in my vegetarian chili dish not only as a thickener, but also as a compliment to the hearty bean ingredients. Barley adds that creamy indescribable flavor I love!

This chili is full of some of my favorite vegetables like carrots and bell peppers. It is a super simple dish to make because many of the ingredients are canned and ready to go.  One pot, fresh veggies, and the tastiest grain on earth.

Barley is one of those fabulous foods that help to prevent cancer and heart disease with positive effects on high blood pressure and the power to lower cholesterol.  It’s a great source of Vitamins B and E.

As I am writing this blog I am so hungry for this dish….I’m off to make it for supper! And,, one last thing….don’t forget the garnishes as they make the dish special! Enjoy this dish…especially creamy dreamy barley!

Hugs and Veggies, <3Remmi!

 

SOURCE: Sodexo

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