With all the flavors and ingredients of traditional vegetarian chili, this recipe just adds a bit of whole-grain goodness to the mix. A great way to add some healthy fiber. Cookbook: Everything Vegan by Jolinda Hackett
3 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 Tbl olive oil
1/2 cup barley
2 1/2 cup water or vegetable broth
1 15 ounce can diced tomatoes
1 15 ounce can black beans or kidney beans
2 Tbl chili powder
1 tsp cumin
1/2 tsp oregano
2 Tbl fresh cilantro, chopped
In a large stock pot, heat garlic, onion, and bell peppers in olive oil for 2-3 minutes. Add barley and toast, stirring frequently, for just 1 minute.
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.
Uncover and adjust seasoning to tast, then top with fresh cilantro.
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