Barley Chicken Chili

[Guest guest]

This is a recipe I converted to vegetarian from one I had in my

recipe card

box. I think I must have copied it way back when I was a

pesco-pollo-redmeat

avoiding " vegetarian " in the '80s. I saw no reason why I shouldn't

dust it off

and adjust it to fit my lacto-ovo cooking now. If you have Quorn

brand

tenders in your market, I do recommend them for ease and convenience.

However, you can always just use sauted tofu bits if you prefer.

 

Barley " Chicken " Chili

 

I cup chopped onion

1/2 cup chopped green pepper

1 tsp olive oil

2 1/4 cups water

1 can (15oz) tomato sauce

2 cups vegetable stock

1 can (10 oz) diced tomatoes and green chilies, undrained

1 cup quick-cooking barley

1 Tbs chili powder

1/2 tsp ground cumin

1/4 tsp garlic powder

3 cups cubed tofu sauted in flavored oil until browned or Quorn brand

tenders

 

In a large saucepan, saute onion and green pepper in oil until

tender. Add the

water, tomato sauce, vegetable stock, tomatoes, barley, chili powder,

cumin

and garlic powder; bring to a boil. Reduce heat; cover and simmer for

10

minutes. Add tofu or Quorn tenders. Cover and simmer 5 minutes longer

or

until barely is tender. Yield: 9 servings (about 2 quarts)

 

~ P_T ~

 

The lyf so short, the craft so long to lerne.

~ Geoffrey Chaucer ( in Middle English)