Vegetarian Bean and Barley Chili

Bean & Barley Chili for the win!

When the temps fall, so does the soup ladle…right into a pot of this bean and barley chili, preferably!

Make it tonight for a Meatless Monday win.

And if you’re aware of gluten when cooking, simply substitute quinoa or buckwheat to make a gluten-free version.

INGREDIENTS

1 tablespoon canola oil

1 medium onion – chopped

3 cloves of garlic – minced

1 medium red bell pepper – chopped

1 (4.5 oz) can of chopped green chilis

2 teaspoons salt

1 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 cup barley (substitute quinoa or buckwheat for a gluten free version)

1 (28 oz) can chopped tomatoes

1 quart vegetable broth

1 (15 oz) can black beans

1 (15 oz) can navy beans

1 lime – freshly squeezed

GARNISH

Diced cilantro

Lime wedges

Organic sour cream

Shaved radishes

Tortilla chips

DIRECTIONS

In a large soup pot, sautè onion, garlic and bell pepper until just soft. Add chilis, salt and other dried spices and allow to cook for 2 minutes. Pour in broth, barley, tomatoes and beans and bring to a boil. Reduce heat, cover and simmer for 20-40 minutes or until the barley is fully cooked.

Right before serving, stir in the juice of one small lime.

Serve garnishes of your choice!