HomeRecipes & Eating HealthyBeef and Barley Chili

Beef and Barley Chili

Alberta Nutrition Guidelines suggest choosing foods with at least 2 grams of fibre per serving. One serving of this dish provides almost half of your daily fibre requirement!


1 lb Extra lean ground beef 454 g

1 Large Onion, chopped 1 Large

1 Tbsp Canola oil 15 mL

1 Small red or yellow pepper, chopped 1

3 to 4 Garlic cloves, crushed 3 to 4

1–28 oz can No salt added stewed tomatoes 1–796 mL can

2 cups Cooked red kidney beans

(or 1 can 19 oz (540 mL) no salt added, rinsed and drained) 500 mL

1–14 oz can Baked beans 1–398 mL can

1 cup Salsa 250 mL

1 cup Low sodium beef broth 250 mL

½ cup Pearl or pot barley, dry 125 mL

2 to 4 Tbsp Chili powder 30 to 60 mL

1 Tbsp Cocoa 15 mL


1. In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for five to eight minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink.

2. Add the peppers and garlic and cook for a few more minutes, until soft.

3. Add the tomatoes, beans, salsa, stock, barley, chili powder, cocoa and pepper and bring to a boil.

4. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.

5. Serve immediately, or cool then refrigerate for a day or two and reheat when you’re ready for it.

Makes 8 servings (375 mL/ 1 ½ cup/ 375 g)

Per serving: 320 calories, 6 g total fat, (2.5 g saturated fat, 0 g trans fat), 700 mg sodium, 44 g carbohydrate, 23 g protein, 11g fibre.

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