Kidney Bean and Barley Chili

• 1 tablespoon olive oil or other vegetable oil
• 3 cloves garlic coarsely chopped
• 2 each onions chopped, 2 medium ones or 1 large one
• 2 stalks celery sliced
• 2 each carrots diced
• 1 cup mushrooms sliced, white button or cremini
• 16 ounces salsa 2 cups, chunky, homemade or store-bought
• 16 ounces tomato sauce 2 cups, homemade or store-bought
• 2 teaspoons chili powder or to taste
• 1 teaspoon cumin or to taste, ground
• 1 teaspoon oregano dried, or 1/2 tablespoon fresh
• 1 each red chili peppers or green, freshly chopped, or dried flakes to taste, optional
• 1 cup pearl barley cooked or instant
• 15 ounces kidney beans, canned 1 can, drained and rinsed
• 1 x salt and black pepper to taste
• 2 teaspoons apple cider vinegar

1. Heat the oil in a dutch oven or a large pot until hot over medium heat.
2. Add the garlic, stirring constantly, and cook the garlic until browned.
3. Stir in the onion and celery, and cook for about 3 minutes until the onions become softened.
4. Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated.
5. Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined.
6. Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots.
7. Pour in the salsa and tomato sauce, stirring well, and bring to a boil.
8. Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often.
9. Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through.
10. Season with salt, black pepper and cider vinegar.
11. Serve hot.

olive oil, garlic, onions, stalks celery, carrots, mushrooms, salsa, tomato sauce, chili powder, cumin, oregano, red chili peppers, pearl barley, kidney beans, salt, apple cider vinegar

Taken from recipeland.com/recipe/v/kidney-bean-barley-chili-52717 (may not work)