Mexican Bean ‘n’ Barley Chili

Over the years I’ve noticed some people expressing frustration at trying to come up with new and creative things to cook on Fridays during Lent – besides fish and grilled cheese sandwiches. So this Lent I’ve decided to share some of my favorite meatless recipes (most of these come from Taste of Home magazines). First up:

Mexican Bean ‘n’ Barley Chili

Ingredients:

    1 large onion, chopped
    1 garlic clove, minced
    1 tablespoon olive oil
    1 each med. green and sweet red pepper, chopped
    2 cups frozen corn, thawed (canned corn works, too)
    3/4 cup quick-cooking barley
    2 cups water
    1 can (16 oz.) chili beans in chili sauce, undrained
    1 can (15 oz.) pinto beans, rinsed and drained
    1 can (15 oz.) black beans, rinsed and drained
    1 can (15 oz.) tomato sauce
    1 can (14.5 oz.) diced tomatoes, undrained
    1 can (14.5 oz.) vegetable broth
    2 cans (4 oz. ea.) chopped green chillies
    2 Tbsp. chili powder
    1/2 tsp. pepper

Directions:
In a Dutch oven*, coated with non-stick cooking spray saute onion and garlic in oil for two minutes. Stir in peppers and cook 3-4 minutes longer or until tender.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 15-20 minutes or until barley is tender.
—————–
*I just use a regular large pot

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