5 1/2 cups vegetable stock
3/4 cup barley
2 teaspoons olive oil
1 cup chopped red onion
1 cup chopped pepper
1/2 cup finely diced portabello mushroom
2 tablespoons chili powder
1/4 teaspoon crushed red pepper flakes, or to taste
1 tablespoon minced fresh garlic or 1 tablespoon garlic powder
2 teaspoons ground cumin
1 - 28 ounce can diced tomatoes
1 - 15 ounce can pumpkin
1 medium zucchini, chopped
1 cup frozen corn
1 - 15 ounce can low sodium black beans
1/2 cup chopped cilantro or about 4 tablespoons dried (depending on your tastes)
Garnish: soy yogurt, shredded soy cheese, minced red onion
1) In a microwave safe dish, combine 3 cups broth and the barley. Cover and microwave on high for about 30 minutes. Make sure not to snap the lid on to tight or the lid might pop off from all the steam generated.
2) Heat oil in large skillet. Add onion, pepper, and mushrooms. Saute 5 minutes. Add chili powder, crushed red pepper, garlic, and cumin. Saute until fragrant.
3) Add remaining broth, tomatoes, pumpkin, zucchini, and corn. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until veggies are tender.
4) Stir in beans and barley and heat through. Remove from heat and stir in cilantro. Garnish as desired.
Source of recipe: This recipe was modified from a chili recipe that I found in a womans magazine. Although it was labeled "veggie" I tweeked some things and made it more to my liking. A good fall warm ya to the bone recipe that's pretty simple but yummy. (low-fat too!)Hope everyone likes it as much as I did!