Ingredients
- 1 ½ teaspoons olive oil
- ¼ cup onion chopped
- ½ cup green or red bell pepper chopped
- 1 teaspoon garlic chopped
- 1 tablespoon tomato paste no salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 5 ounces vegetable stock low sodium
- 3 oz 1/4 can pinto beans, no salt added
- 3 oz 1/4 can chickpeas, no salt added
- 3 oz 1/4 can black beans, no salt added
- 3 oz 1/4 can northern beans, no salt added
- ¼ cup barley pearled
- 6 oz tomatoes diced, low sodium
- 2 ½ teaspoons unsweetened cocoa powder
- ¼ cup chipotle pepper chopped
- ¼ cup water
- 1 teaspoon raw honey
- Pinch salt
Instructions
- Sauté onion, green pepper and garlic in olive oil
- Add tomato paste and sauté for another minute. Add cumin and chili powder to create a paste.
- Add vegetable stock, beans and barley. Cook for 15 minutes.
- Add tomatoes and cook for another 40 minutes until barley is tender.
- Add cocoa powder, chipotle pepper, honey and water (to loosen if necessary). Salt to taste.