Recipes [1]

Oak Park & River Forest High School Vegan Chili con Barley

YIELD: 4 SERVINGS

1 medium onion

1 large carrot

1 large celery stock

1 medium green bell pepper

1 Tbsp. oil

2 garlic cloves, minced

1 (14 oz.) can diced tomatoes

3 ½ cups vegetable stock

¾ cup barley

19 oz. canned beans

¼ cup tamari or soy sauce

1 ½ tsp. chili powder

1 ½ tsp. dried oregano

1 tsp. cumin

½ tsp. black pepper

¼ tsp. salt

  1. Chop onions, celery, carrots and bell pepper into bite-sized pieces.

  2. Sauté onions in oil until translucent, then add carrots, celery, bell pepper and garlic. Saute 2 to 3 more minutes.

  3. Add all other ingredients. Bring mixture to a boil, then reduce heat. Simmer for 25 to 30 minutes, stirring occasionally to prevent sticking.

Recipe: Micheline Piekarski, MSM, SNS, Director of Food & Nutrition Services, Oak Park & River Forest High School, Oak Park, IL