Ingredients
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1 tablespoon cumin seed
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1 tablespoon olive oil
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1 onion, chopped
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup barley
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1 (10 ounce) can tomatoes and green chilies (Rotel or Hatch)
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1 (6 ounce) can tomato juice
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2 cups vegetable broth
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2 sweet potatoes, peeled and cut into 1-inch cubes
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1 tablespoon chili powder
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2 tablespoons lime juice
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1 jalapeno pepper, minced
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cilantro, chopped (optional garnish)
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1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans, rinsed and drained
Instructions
- In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
- In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
- Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
- Stir in barley.
- Add tomatoes and tomato juice and bring to a boil.
- Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
- Cover and cook on low for 6-8 hours (or high for 3-4 hours).
- Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
- Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.