{BLACK BEAN CHILI}

I got this recipe from my mother-in-law and I think she got it from a Cooking Light magazine. I omitted the olive oil, but everything else is the same. We usually just eat it on tortillas instead of as a soup, and I always make the guacamole to go with it because it's just not the same without it!

1 c. chopped onion

1 bell pepper chopped (any kind you like)

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

3 garlic cloves, minced

1 4.5 oz. can chopped green chillies

2/3 c. uncooked barley

1/4 c. water

1 can black beans, drained and rinsed

1 can diced tomatoes (undrained)

1 14 oz. can vegetable broth

• Sautee onions and bell pepper in water.
• Add ingredients in order listed.
• Simmer until barley is cooked (about 40 minutes)
• May require more water (I have never needed more, but we like ours thick)'

Pressure Cooker Instructions:

• Combine all ingredients in the pressure cooker.
• Cook on low pressure for 2 minutes.
• Quick release.

*Guacamole:

Avocados

tomatoes

lime juice

onion

cilantro

salt

• Mix together in a food processor.

*I just put in random amounts- last time I think I used 2 avocados, one tomato, juice from 1 lime, a little bit of red onion, cilantro, and a dash of salt. I also add a tiny bit of stevia (you could use a different sweetener) just to counteract the lime juice and it turns out really good.