Rob's Meatless Chili Loaf

• 1 12 cups canned low-sodium kidney beans, drained and rinsed
• 2 cups cooked pearl barley
• 1 12 teaspoons ground black pepper
• 2 teaspoons chili powder
• 14 teaspoon hot smoked paprika (optional)
• 34 cup nonfat chicken broth
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 12 cup low-sodium tomato sauce
• 1 cup uncooked rolled oats
• 3 egg whites

1. Place the beans and barley in a food processor or blender.
2. Blend briefly until chunky.
3. Transfer to large mixing bowl.
4. Combine black pepper, chili powder and smoked paprika.
5. Heat 1/4 cup chicken broth in a large heavy skillet.
6. Stir in the onions, green bell pepper, jalapeno, garlic and black pepper mixture.
7. Saute until liquid has evaporated, about 5 minutes.
8. Add the tomato sauce and the remaining chicken broth.
9. Cook until mixture has thickened, about 10 to 12 minutes.
10. Preheat oven to 350 degrees.
11. Stir the sauteed tomato-vegetable mixture into the beans and barley.
12. Fold in rolled oats and egg whites and mix well.
13. Place mixture in the center of a nonstick 9" by 13" baking dish and form into an oblong loaf.
14. Bake for 30 minutes.
15. Allow to cool for 5 to 7 minutes before serving.

kidney beans, barley, ground black pepper, chili powder, paprika, nonfat chicken broth, onions, green bell pepper, pepper, garlic, tomato sauce, rolled oats, egg whites

Taken from www.food.com/recipe/robs-meatless-chili-loaf-288384 (may not work)