Chili with Baked Lime-Chipotle Tortilla Chips

by on February 8, 2006
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Like most cooks, I’m endlessly adapting recipes. Last night, I took a favorite recipe that I had already adapted to be fat-free and adapted it even more, this time to use a whole grain instead of the bulgur wheat originally called for. The results were satisfying, though more time-consuming.

The original recipe, from Moosewood Restaurant Cooks at Home, uses bulgur wheat to give the chili some “meatiness.” Since meatiness is not high up on my list of requirements for chili, I often leave it out of the recipe, and it tastes just as good, in my opinion. Last night I decided to replace the bulgur with hulled barley, which, unfortunately, takes longer to cook than bulgur. A lot longer. I’d forgotten just how long it took to cook: after letting the barley cook for about 20 minutes, I could see that it still needed at least 40 minutes more cooking time, so I decided to pop it into the pressure cooker to finish it off. After 10 minutes under pressure and 10 minutes waiting for the pressure to come down, the barley was finally cooked and I could proceed with the recipe at last.

So the recipe below assumes that you have cooked barley on hand. You could use pearled barley, which takes less time but is more processed. Or you use the bulgur–or go without. The hulled barley, in my opinion, tasted great, and gave the chili an interesting texture–not meaty at all, but firm, something to contrast with the softness of the beans. I’ll definitely use it again.

Red, Gold, Black, and Green Chili with Baked Tortilla Chips

And about those chips:

This is a meal that most kids will love, and it’s a dish that I often serve to meat-eating guests. Enjoy it with a big green salad. It’s very warm and filling on a winter night.

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{ 4 comments… read them below or add one }

1 Rebecca September 11, 2009 at 9:32 pm

This is a great recipe! I used quinoa instead of barley, but it was still so delicious.


2 Philippa Sonnichsen October 20, 2011 at 2:58 pm

My husband’s new doctor told him to become a vegan or prepare to die early of a heart attack, like his father and grandfather before him. We began our vegan diet at the end of June, and although it took my husband about three months to become emotionally committed, it would have taken a lot longer had I not found your blog. Thanks for all your wonderful recipes, information on cooking techniques, meal planning ideas, and your kind and encouraging voice!


3 Josephine Royle February 2, 2012 at 1:53 pm

Sounds good-I collect vegan chili recipes-will try this one and lime-chipotle chips on Super Bowl Sunday!


4 Linda Dahlheimer February 2, 2012 at 4:35 pm

After seeing an interview, on CNN, with Dr. Caldwell Esselstyn, M.D., discussing, how to reverse heart disease (as well as many other diseases) by eating a no fat, plant based diet and then, watching the documentary FORKS OVER KNIVES, my husband and I were committed to the life style change! My husband has reversed his heart disease, after just a few months! He is no longer on any perscription cardiac care meds! We LOVE your blog of fun and interesting recipes! It has made our life style change much easier to do! Thank you. Your inspiration has made a powerful difference in our lives! We are so grateful for your dedicated enthusiasm to this healthy cause!


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