Barley Bean Chili

• 1 cup uncooked medium pearl barley
• 2 cups chopped onion
• 2 cups chopped sweet red pepper
• 1 tablespoon vegetable oil
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
• 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
• 2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1-1/2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper

1. Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

pearl barley, onion, sweet red pepper, vegetable oil, kidney beans, blackeyed peas, black beans, chicken broth, salt, chili powder, garlic, ground cumin, cayenne pepper

Taken from www.tasteofhome.com/recipes/barley-bean-chili/ (may not work)