Veg Chili

Some of you ladies expressed interest in what Brad and I eat as vegans.  We have a lot of fun and love to explore new foods.  I guess a better question is what don't we eat as vegans.  I thought I would share some of our favorites every now and then for those who are interested. 
I'll begin with this great chili recipe!

Veg Chili

Abby Belnap

INGREDIENTS:

1 tablespoon canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
3/4 cup uncooked quick-cooking barley
3/4 cup strained tomatoes (or puree)
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 cups vegetable broth
1 cup frozen corn

DIRECTIONS:

Heat the oil in a large pot. Add onion and saute until soft.  Add bell pepper and cook another 3 minutes or so.  Add chili powder, cumin, oregano, garlic and chilis - cool for 1 minute.  Stir in remaining ingredients - except for the corn.  Bring to a boil.  Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in corn and cook until heated through.