Mexican Bean 'n' Barley Chili

This is one easy cold - weather recipe the whole family will warm up to. For extra yumminess, add Mexican cornbread.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 1  large onion, chopped
• 4  garlic cloves, roughly chopped
• 1  tablespoon olive oil
• 1  green pepper, chopped
• 1  red pepper, chopped
• 2  cups frozen corn, thawed
• 8  ounces frozen okra
• 3⁄4 cup quick-cooking barley
• 2  cups reduced-sodium chicken broth
• 1 (16 ounce) can pinto beans in chili sauce, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 1/2ounce) can vegetable broth
• 2 (4 ounce) cans  chopped green chilies
• 2  tablespoons Mexican chili powder
• 1  tablespoon  cajun seasoning
• 1  tablespoon cumin
• 2  tablespoons garlic powder

Directions

1. In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
2. Stir in remaining ingredients.
3. Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
4. Add frozen okra let cook to crisp tender.