Quick Vegetarian Chili

This is one of my favorite comfort dishes.  It is made with barley and beans, every once in a while I also add diced chicken.  This has a certain flavor that just hits the spot for me.  I made this today but was missing some of the key ingredients (diced green chiles and the right kind of tomatoes.)  Many times, substitutions work without changing the essence of a given dish.  Today's chili tastes just fine, but for me it is missing a certain je'nais se quois.  So if you do decide to try this, get the ingredients from the recipe the first time you make it.  Top it off with some avocado, shredded cheese and maybe a dollop of sour cream.  Let me know what you think.

Quick Vegetarian Chili

2 t canola oil

1 C chopped onion

1 C chopped red bell pepper

2 t chili powder

1 t ground cumin

1 t dried oregano

3 garlic cloves

1 (4.5-ounce) can chopped green chiles

2/3 C uncooked barley

1/4 C water

2 15 oz cans black beans, drained

1 14.5 oz can diced tomatoes, undrained

1 can vegetable or chicken broth (I get a little loose on the definition of vegetarian)

1.  Heat oil in a Dutch over.  Saute onion and bell pepper 3 mins.  Add chili powder, cumin, oregano, garlic and chiles.  Cook for 1 minute.  Stir in remaining ingredients.  Bring to a boil.  Cover, reduce heat, and simmer until barley is tender.

Serve with sour cream, lime wedges, fresh cilantro, chips and avocado.

Note:  store in an airtight container for up to 2 days.  Also freezes well.