Vegetarian chili with barley

_MG_98972 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
1 28-ounce can crushed tomatoes with added puree
3 cups stock
2 15-ounce cans black beans, rinsed, drained
1 cup fresh or frozen corn
1/3 cup barley
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

fresh chopped cilantro
yogurt or sour cream

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups stock, beans, corn, barley, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until barley is tender and mixture thickens, stirring often, about 30-40 minutes. Ladle chili into bowls and serve with cilantro and yogurt or sour cream.


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