Sweet and Spicy Vegetarian Chili

Description
"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.



Ingredients

 * 2 	 teaspoons   canola oil
 * 2 	onions, finely chopped
 * 1 	orange bell pepper, chopped
 * 3 	cloves garlic, minced
 * 1 	tablespoon chili powder
 * 2 	teaspoons cumin
 * 1 	teaspoon oregano
 * 1 	bay leaf
 * 1 (4.5 	ounces) can diced green chilies
 * 1 	teaspoon salt (optional)
 * 3/4 	cup vegetable broth
 * 1 (14.5 	ounces) can diced tomatoes
 * 1 (14.5 	ounces) can kidney beans, undrained
 * 1 (14.5 	ounces) can black beans, undrained
 * 1 	cup frozen corn
 * 1 	teaspoon hot sauce
 * 1 	tablespoon Worcestershire sauce
 * 2 	tablespoons barley malt
 * 1/2 	tablespoon unsweetened cocoa
 * black pepper, to taste
 * cubed avocados, for garnish
 * grated monterey jack cheese or cheddar cheese, for garnish
 * sour cream, for garnish

Directions

 * Heat the oil in a large saucepan or stockpot over medium-high heat.
 * Add chopped onions, bell pepper, and garlic.
 * Sauté until onion is translucent, about 5 minutes.
 * Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
 * Stir until veggies are evenly coated.
 * Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
 * Add remaining ingredients (except garnishes) and mix thoroughly.
 * Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
 * Serve hot with desired garnishes.