With all the flavours and ingredients of traditional vegan chili, this
the recipe adds just a bit of whole-grain goodness to the mix.
3 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1/2 cup barley
2 1/2 cups water or Vegetable Broth
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans or kidney beans
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
2 tablespoons fresh chopped cilantro (optional)
1. In a large stockpot, heat the garlic, onion, and bell peppers in olive oil
for 2–3 minutes. Add barley and toast, stirring frequently, for just 1
2. Reduce heat to medium-low and add water or Vegetable Broth,
tomatoes, beans, chili powder, cumin, and oregano. Bring to a slow
simmer, cover, and heat for at least 35 minutes, stirring occasionally.
3. Uncover, and adjust seasonings, to taste, then top with fresh chopped
cilantro if desired.