3-bean, Barley and Smoky Chili Bowl

3-Bean, Barley and Smoky Chili Bowl

Serves 4 to 6

www.ZsusVeganPantry.com

4 tablespoons oil

1 onion, minced

4 garlic, minced

½ cup pearled barley, rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

2 cups salsa

1 (15-ounce) can diced tomatoes

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

2 cups water

1 tablespoon nutritional yeast

1 tablespoon tamari

1 teaspoon liquid smoke

1 (2-pound) bag sweet potato fries

finely shredded vegan cheese, as garnish

finely minced red onion, as garnish

1. Preheat the oven to 400.

2. Heat the oil in a pot on medium heat. Cook and stir the onion, garlic and barley until the onions are soft, about 4 minutes.

3. Add the cumin, chili powder and salt to the pot. Stir and cook for one minute. Add the salsa, tomatoes, beans, water, yeast, tamari, and smoke to the pot. Bring the chili to a boil and reduce to a simmer. Simmer the chili until the barley is tender, about 20 minutes. Season the chili with more salt, if needed.

4. In the meantime, bake your sweet potato fries.

5. Serve the chili over the sweet potato fries, with vegan cheese and onions.