Mexican Bean 'n' Barley Chili

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Ready In: 55 Minutes

Servings: 10

This is one easy cold - weather recipe the whole family will warm up to. For extra yumminess, add Mexican cornbread.

Ingredients:

1 large onion, chopped

4 garlic cloves, roughly chopped

1 tablespoon olive oil

1 green pepper, chopped

1 red pepper, chopped

2 cups frozen corn, thawed

8 ounces frozen okra

3/4 cup quick-cooking barley

2 cups reduced-sodium chicken broth

1 (16 ounce) can pinto beans in chili sauce, undrained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can tomato sauce

1 (14 1/2 ounce) can diced tomatoes, undrained

1 (14 1/2 ounce) can vegetable broth

2 (4 ounce) cans chopped green chilies

2 tablespoons mexican chili powder

1 tablespoon cajun seasoning

1 tablespoon cumin

2 tablespoons garlic powder

Directions:

1. In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
2. Stir in remaining ingredients.
3. Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
4. Add frozen okra let cook to crisp tender.

By RecipeOfHealth.com