• 2 cans red kidney beans, drained and rinsed
• 1 tablespoon extra virgin oil
• 2 large onions, finely chopped
• 3 carrots, finely chopped
• 3 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 teaspoons ground cumin
• 1 teaspoon dried oregano
• 6 cups water
• 1 bay leaf
• 2 red peppers, diced
• 1 cup vegetable stock or water
• 1 28-ounce can plum tomatoes, drained and chopped
• 1/2 cup pearl barley
• 1 teaspoon sea salt
• 4 teaspoons apple cider vinegar
• freshly ground pepper, to taste

Heat oil in a large saucepot with a lid over medium heat. Add onions, carrots, red pepper and celery; cook, stirring occasionally until softened about 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add water and beans; bring to a simmer. Cover and simmer over low heat, stirring occasionally about an hour. When the beans have simmered, add the tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more. Season the chili with vinegar, pepper, and salt. Makes 6-8 servings.