Chili Sin Carne with barley sauce

Name: Chili Sin Carne with barley sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Carrots; 2 red peppers; 1 red chilli pepper; 1 Onion; 1 Garlic clove; 2 TABLESPOONS light balsamic vinegar; 2 can(s) (425ml each) cherry tomatoes; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper, sugar; 125 g Pearl barley; 1 can(s) (425 ml each) Kidney beans; 7-10 Tbsp Basil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Carrots
2 red peppers
1 red chilli pepper
1 Onion
1 Garlic clove
2 TABLESPOONS light balsamic vinegar
2 can(s) (425ml each) cherry tomatoes
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper, sugar
125 g Pearl barley
1 can(s) (425 ml each) Kidney beans
7-10 Tbsp Basil

Directions

1
Peel or clean, wash and cut carrots and peppers into pieces. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel onion and garlic and chop finely.
2
Heat the oil in a pot. Sauté onion, garlic and chilli in it, fry carrots and peppers for about 1 minute. Deglaze with vinegar. Add tomatoes together with juice and 1⁄2 l water. Stir in broth, bring to the boil. Season with salt and pepper. Stir in barley. Simmer chillies at medium heat for 30-40 minutes, stirring in between.
3
Rinse beans, drain, stir into the chilli and bring to the boil. Season the chilli with salt, pepper and sugar. Arrange chilli on plates. Sprinkle with basil as desired.