Ingredients
1 large onion, chopped1 garlic clove, minced1 tablespoon olive oil1 each medium green and sweet red pepper, chopped2 cups frozen corn, thawed3/4 cup quick-cooking barley2 cups water1 can (16 ounces) chili beans, undrained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) vegetable broth2 cans (4 ounces each) chopped green chiles2 tablespoons chili powder1/2 teaspoon pepper
Preparation
In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.
