VEGETARIAN CHILI WITH BARLEY & PESTO Recipe

• 1/2 CUP BARLEY
• 1 1/2 CUPS VEGETABLE STOCK
• 4 TABLESPOONS OLIVE OIL
• 4 PESTO CUBES, SOFTENED
• 1 LARGE VIDALIA ONION, CHOPPED
• 4 GARLIC CLOVES, PRESSED
• 1 TEAS. GROUND CUMIN, MORE FOR SPICIER CHILI
• 1/4 TEAS. CHILI POWDER
• 1/4 TEAS. CAYENNE PEPPER
• 1 TEAS. SALT
• 1 GREEN & 1 RED PEPPER (IF AVAILABLE) CHOPPED
• 1-28 OZ. CAN DICED tomatoes">TOMATOES (UNDRAINED) OR FRESH tomatoes">TOMATOES IF AVAILABLE
• 2 CUPS FRESH OR FROZEN ORGANIC PEAS OR CORN
• 1- 15 OZ. CAN/1 CUP NAVY OR BLACK BEANS RINSED & DRAINED OR FROZEN & THAWED.
• 1- 15 OZ. CAN/1 CUP RED KIDNEY BEANS, RINSED & DRAINED OR FROZEN & THAWED
• 1 JAR OF ORGANIC PASTA SAUCE, AS NEEDED
• GRATED PARMESAN CHEESE

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