2-3 minced garlic cloves
1 chopped medium yellow onion
1-2 minced fresh jalapenos (de-seeded)
1 can of kidney beans
1 can of black beans
1 can of corn (or hominy)
2/3 cup of barley
1 large can of chopped tomatoes (undrained)
1 packet of chili seasoning (or make your own using chili powder, cumin, red pepper, black pepper, crushed red pepper flakes)
a dash of salt
1-2 tablespoon of brown sugar
1-2 cups of water (depending on consistency preference)
Mince garlic and jalapenos. Chop onion. Drain and rise beans and corn. Rinse barley. Mix all ingredients into a large pot on the stove. Let cook for approximately 1 hour until barley is cooked through and you have reached your desired consistency. For a thicker chili use less water the barley will soak up the tomato juice.
This is a very satisfying, flavorful dish that is super easy to make. Try serving it with freshly baked vegan cornbread and a mixed green salad. And for all those cilantro fans out there, mix some chopped cilantro with a chopped white onion as a chili topper for a little extra kick!