Estimated Nutrition (whole recipe, rough)
Counts 21 of 22 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Barley | 1 cup cooked (157g) | 193 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons canola oil
- 2 onions, finely chopped
- 1 orange bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 (4.5 ounces) can diced green chilies
- 1 teaspoon salt (optional)
- 3/4 cup vegetable broth
- 1 (14.5 ounces) can diced tomatoes
- 1 (14.5 ounces) can kidney beans, undrained
- 1 (14.5 ounces) can black beans, undrained
- 1 cup frozen corn
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barley malt
- 1/2 tablespoon unsweetened cocoa
- black pepper, to taste
- cubed avocados, for garnish
- grated monterey jack cheese or cheddar cheese, for garnish
- sour cream, for garnish
- =
Directions
Heat the oil in a large saucepan or stockpot over medium-high heat.
Add chopped onions, bell pepper, and garlic.
Sauté until onion is translucent, about 5 minutes.
Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
Stir until veggies are evenly coated.
Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
Add remaining ingredients (except garnishes) and mix thoroughly.
Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
Serve hot with desired garnishes.