In Time for Fall – Vegetable Barley Chili

Mmm, yes – right in time for the slightly frosty fall weather, comes this delicious and flavorful spicy vegetable barley chili via Running to the Kitchen. A bit ‘o spice to warm up a cool night at the house is pure delight for any food fanatic or even those who aren’t!

Ingredients:

• 1 cup uncooked barley
• 1 14 oz. can vegetable broth
• 1 cup water
• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves of garlic, minced
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon dried thyme
• 3 small/medium (or 2 large) zucchini, chopped
• 1 chipotle chili in adobo sauce, chopped
• 1 14 oz. can diced tomatoes
• 1 8 oz. can tomato sauce
• 1 14 oz. can  kidney beans, rinsed
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• salt & pepper