Mexican Bean ‘n’ Barley Chili

Ingredients

• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 each medium green and sweet red pepper, chopped
• 2 cups frozen corn, thawed
• 3/4 cup quick-cooking barley
• 2 cups water
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) vegetable broth
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons chili powder
• 1/2 teaspoon pepper