Veggie “Chili”

This recipe originated as a Weight Watchers recipe from years and years (pre-kids) ago.

It came from this cookbook. I think it is out of print, but it is an awesome cookbook. Mine is falling apart, literally, from all of the uses it has gotten. The pages are dog-eared and stained with cooking messes, but the recipes have withstood the test of time. We still cook from this book regularly.

One of my comfort food recipes in here is veggie “chili.” Now, I grew up being taught that chili, by definition, has meat in it. So, if you go by that definition, this is not really chili. But I find it tastes an awful lot like chili and it has that same hearty goodness that fills you up.

I’ve tinkered with the recipe over the years, so what’s written here is not the same as what’s in the cookbook. This is our version of the veggie chili we started with in the cookbook.

I know the weather is getting warmer, but this is great if you have a rainy day or just have a hankerin’ for something like chili, but with a healthier twist.

Lois’ Veggie “Chili”

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can tomatoes with chilies
1 can fire-roasted tomatoes
1 cup frozen corn
olive oil
Houston House Seasoning
1 can kidney beans
1 can black beans
1/2 cup barley
1 tablespoon cumin
1 tablespoon chili powder
1 package ranch salad dressing mix
1 (32-ounce) package beef broth
1 cup julienned or finely chopped carrot

Sauté carrots, onion & bell pepper in olive oil until tender.
(the rest you can do in a crock pot or on the stove)
Add corn, tomatoes and beans. Add broth & seasonings. Finally, add barley.
Cook on simmer/low for at least 30-45 minutes or until barley is fully cooked.

Serve with tortilla chips, fresh cilantro, sour cream and shredded cheese.