Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Thursday, September 23, 2010

Rustic Farmer's Market Chili with Barley (Vegetarian Version)

1/2 cup kidney beans, dry
1/2 cup black beans, dry
1/2 cup green chana dal (green chick peas), dry
1/2 cup black-eyed peas, dry
20 juicy tomatoes, blanched and peeled, roughly chopped
1-2 hot peppers, tops cut off, seeds removed
2 cups green, yellow and red sweet or mild peppers, roughly chopped
1 red onion, roughly chopped
2 cloves of garlic, minced
2 medium sized beets, peeled and roughly chopped
4 cups veggie stock 
handful of pea shoots , chopped
1/2 cup barley
2-4 dried chilies
3 TBSP cumin seeds
handful fresh cilantro or micro cilantro
salt and pepper TT

Soak the beans in water overnight

Blanch, peel and chop the tomatoes, set aside
Sweat the onion, garlic, peppers and beats.  Add the stock and bring to a boil.  Mix in the tomatoes (add a little water if needed).  Bring to a boil and add the beans and barley. 

Dry roast the dried chilies and cumin seeds, grind and add to the pot.  Simmer for 1-2 hours.


Garnish with fresh cilantro or cheese.  




                                                                                                                      

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