A seasonal favorite and popular “chili” recipe

1 medium onion, chopped

1 medium green or red bell pepper, chopped

1 small Jalapeno pepper, chopped

1 teaspoon cumin

2 to 3 tablespoons chili powder

2   16-oz. cans whole tomatoes, chopped and drained

1   16-oz. can crushed tomatoes

1   12-oz. can kidney beans, drained

1   12-oz can black beans, drained

1   12-oz. can Great Northern beans, drained

1   12-oz. can Pinto beans, drained

1   12-oz. vegetable broth

1/2 cup quick-cooking barley

Pinch of sugar or Tabasco

In a large saucepan coated with cooking spray, sauté onion, bell pepper, and Jalapeno over medium heat until vegetables are tender. Add cumin and chili powder and cook 1 or 2 minutes longer, stirring lightly. Transfer to soup pot, or slow cooker which has been pre-heated to High.

Immediately add all remaining ingredients to above mixture. Stir well, cover, and allow to cook undisturbed for four hours if cooking in slow cooker. If cooking in soup pot, cover, reduce heat to a simmer and stir occasionally to prevent sticking. 

Uncover and adjust flavor by adding salt, pepper, a pinch of sugar or drop of Tabasco, and/or more chili powder or cumin to suit your taste. Cover and resume cooking for one additional hour. 

Broth can be thickened using a tablespoon of corn starch dissolved in a half cup of broth, then added slowly while stirring constantly during the last five minutes of cooking.

Serve hot. Garnish with additional chopped onion if desired. Stores well for 4 days in refrigerator or 4 weeks in freezer.