Vegetable-Barley Chili
 
 
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Ingredients
  • 2 14-oz cans kidney beans, drained and rinsed
  • 28-oz can diced tomatoes
  • 1 small can tomato paste
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • ¾ C pearled barley
  • 1 Tbs olive oil
  • 5-6 C water and/or vegetable broth
  • 1 pkg chili seasoning or . . .
  • Homemade chili seasoning:
  • 1 Tbs Ancho chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 Tbs dried minced onion
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbs ground dried chilies
Directions
  1. Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/04/14/vegetable-barley-chili/