Vegetarian Chile

• 1 tablespoon vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 34 cup pearl barley, uncooked
• 1 (15 ounce) can diced tomatoes, including liquid
• 1 tablespoon cumin seed, crushed
• 14 teaspoon cayenne pepper (or more to taste)
• 1 teaspoon salt
• 3 cups water

1. Oven method:.
2. In a deep metal oven-proof pan, saute onion and garlic in the oil over medium low heat.
3. Add other ingredients, heat to a boil, cover and put in a slow (275F) oven for 4 hours.
4. Check and stir occasionaly, adding more water if necessary.
5. Crockpot:.
6. Saute onion and garlic in a saucepan, as above.
7. Add to the rest of the ingredients in a crockpot or slow cooker.
8. Cook on low for 6 hours; check and stir occasionally.
9. Adjust salt and other seasonings to taste and serve.

vegetable oil, onion, garlic, kidney beans, pearl barley, tomatoes, cumin, cayenne pepper, salt, water

Taken from www.food.com/recipe/vegetarian-chile-279510 (may not work)