Crockpot Black Bean and Barley Chili with Mushrooms and Kale (LID)

Crockpot Black Bean and Barley Chili with Mushrooms and Kale

This is a little something I cooked up this past winter. With this chili, I set out to make one thing and ended up with something totally different. That is not necessarily a bad thing. I ended up with a nutritious and hearty vegan chili that tasted great and is suitable for LID. I was happy with the results.

Just a little note about chili powder, most contain salt. Most likely, it’s non-iodized salt, but to be safe choose a chili powder that does not contain salt. I get mine from Penzey’s.

Crockpot Black Bean and Barley Chili with Mushrooms and Kale

1 large onion, chopped
3 cloves garlic, minced
16 ounces mushrooms, cleaned and sliced
1 14.5 ounce can unsalted black beans, drained
1/2 cup barley
4 cups unsalted vegetable broth (I used 4 cups water and Rapunzel Vegetable Bouillon cubes)
2 tablespoons chili powder (check ingredients, I use Penzey’s brand)
1 teaspoon cumin
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste (I used 1 teaspoon non-iodized salt and 1/4 teaspoon pepper)
4 cups kale, chopped

Add all the ingredients to the crockpot. Cook on low for 6 to 8 hours or on high 3 to 4 hours.

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Ribollita (Italian Vegetable Soup with Bread) (LID)

Ribollita (LID)

This is one of my favorite soups and it’s perfect for LID. If you can’t find an Italian style bread that is safe for LID, this soup is also good with a little pasta (like ditalini, pastina, or acini di pepe) added around the same time as the zucchini.

I’m pretty sure cannellini beans are safe on LID, but you may substitute chickpeas in the recipe if you are concerned.

This recipes makes a lot of soup, so you will have plenty of leftovers. It’s great to have on hand for a quick lunch or as a nutritious and filling start of a meal. It keeps for a week in the fridge and freezes well. You could make a batch ahead of LID and freeze in individual portions.

Ribollita (Italian Vegetable Soup with Bread)

1/4 cup olive oil
1 medium onion, chopped
2 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 – 10 cups vegetable broth (I use water and Rapunzel salt free vegetable bouillon)
1 14.5 can of no salt added diced tomatoes & their juices
2 large potatoes, peeled and diced (I use Russet)
1 15.5 ounce can no salt added cannellini beans, drained and rinsed
1/4 head green cabbage (or savoy), cored and thinly sliced
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 zucchini, diced
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste
Italian bread, sliced

Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and celery and cook until soft. Add the garlic and cook a minute more.

Add the broth, tomatoes, potatoes, beans, cabbage, thyme, and basil to the soup pot. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer 15 minutes. Add the zucchini and cook until the zucchini is tender, 5 to 10 minutes. Season to taste with non-iodized salt and black pepper.

To serve, place a slice of Italian bread in a bowl and ladle soup over bread.