Step 1

Place 1/2 cup of the vegetable broth in a large pot. Add onions, bell pepper and garlic. Cook and stir frequently for 3 minutes. Add green chilies, chili powder, cumin, and oregano. Cook and stir for 2 minutes. Add remaining broth, beans, tomatoes, and barley. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Uncover and cook for 15 minutes. Stir in cilantro and salt to taste. Serve over brown rice, if desired, or ladle into a bowl. Add optional toppings as desired.

Step 2

Hints: Use some baked Tortilla Chips on the side of the chili or crumble over the top. Use a tablespoon or two of Tofu Sour Cream on the top and/or about 1/4 cup of the Avocado Salsa (recipe in Dips & Spreads).