Vegetarian Chili by better in black

vegetarian chili
2 tsp. olive oil
1 c. chopped onion
1 c. chopped red bell pepper
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 garlic cloves, minced
1 (4.5 oz) can chopped green chilis
2/3 c. uncooked quick-cooking barley
1/4 c. water
1 (15 oz.) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can vegetable broth
3 T. chopped cilantro (for garnish)

Heat oil in a heavy pot over medium-high heat. Add onion and bell pepper; saute 3 minutes. Add chil powder, cumin, oregano, garlic, and green chilis; cook for 1 minute. Stir in barley, water, black beans, tomatoes, and broth; bring to a boil. Cover; reduce heat and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with a scoop of sour cream and tortilla chips.

Note: Any canned bean may be substituted for the barley. (But the barley is soooo good!)