Bean & Barley Chili

• -Barley - 1/2 cup dry
• -Black Beans - 2 15 oz. cans
• (you can substitute other types of beans, but I think black beans work best in this recipe)
• -onions - 2
• -green bell peppers - 2
• -carrots - 8
• -diced tomatoes (2 cans - I like to use either the ones flavored with "zesty jalapeno" or "Italian stewed")
• -6 cloves garlic
• Recommended Spices:
• Chili powder
• Cumin
• Basil
• Oregano
• Salt
• Cayenne Pepper
• Hot red pepper

1. 1. Dice the garlic, onions, and bell peppers, and carrots.
2. 2. Heat a tiny bit of olive oil in a large pot over medium heat.
3. 3. Sautee the garlic until brown.
4. 4. Add the onions and peppers, along with a little salt and a little of your desired spiced, and sautee until the onions have started to soften.
5. 5. Add the carrots to the mix. Sautee until the onions have started to brown.
6. 6. Add the diced tomatoes (with juices) and the water.
7. 7. Add any more spices you like. Bring to a boil.
8. 8. Add the barley, lower the heat a bit, partially cover, and let simmer for about 1 hour. Check occasionally and add water if necessary (i.e., if it sticks to the bottom of the pot.)
9. 9. Drain and rinse the beans. Add them to the pot. Heat for about ten minutes.
10. 10. Adjust spices according to your taste.
11. 11. Serve and enjoy!

black beans, substitute other types, green bell peppers, carrots, tomatoes, garlic, chili powder, cumin, basil, oregano, salt, cayenne pepper, red pepper

Taken from www.epicurious.com/recipes/member/views/bean-barley-chili-1202817 (may not work)