When Canon was a wee 6 month old, I worked for a short time as a cook at a small bistro in Hot Springs. This chili was on the menu. The barley is a nice substitute for meat. This is my version. So fast and easy, it’s a great standby when I ‘m on the run but want some hearty comfort food.

VEGETARIAN BEAN AND BARLEY CHILI

1 large can of diced tomatoes

1 small can of green chilis and tomatoes

1 can each of black beans, red beans, and pintos

1/4 cup barley (washed and rinsed)

secret ingredient…shhhh… a “swirl” of molassas

chili powder to taste ( make your own * see below)

In a medium sized soup pot, bring tomatoes and barley to a slow boil. Allow to boil for 15 minutes until barley starts to expand a bit. Add beans and reduce heat to medium low. “Swirl in ” the molassas and add the chili powder. Stir and let it simmer until the barley is soft, about 15 minutes more.

Finish it off with some shredded cheese, chopped green onion, and a dollop of sour cream.

If you want to go vegan, substitute nutritional yeast for the cheese and soy “cream” for the sour cream.

Awesome with blue corn tortilla chips!

makes about 8 servings

Homemade chili powder

Much better to make your own. Most commercial powders are heavy on the msg. I just made this one up on the fly one day. Experiment with your own tastes…

MIx together cumin, paprika, a little cayenne, and salt.

Enjoy!