Rob's Meatless Chili Loaf

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 1/2 cups canned low-sodium kidney beans, drained and rinsed
• 2 cups cooked pearl barley
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 1/4 teaspoon hot smoked paprika (optional)
• 3/4 cup nonfat chicken broth
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 1/2 cup low-sodium tomato sauce
• 1 cup uncooked rolled oats
• 3 egg whites

Recipe

• 1 place the beans and barley in a food processor or blender. blend briefly until chunky. transfer to large mixing bowl.
• 2 combine black pepper, chili powder and smoked paprika.
• 3 heat 1/4 cup chicken broth in a large heavy skillet. stir in the onions, green bell pepper, jalapeno, garlic and black pepper mixture. saute until liquid has evaporated, about 5 minutes.
• 4 add the tomato sauce and the remaining chicken broth. cook until mixture has thickened, about 10 to 12 minutes.
• 5 preheat oven to 350 degrees.
• 6 stir the sauteed tomato-vegetable mixture into the beans and barley. fold in rolled oats and egg whites and mix well.
• 7 place mixture in the center of a nonstick 9" by 13" baking dish and form into an oblong loaf. bake for 30 minutes. allow to cool for 5 to 7 minutes before serving.