Vegetarian Chili - Chef Michael Smith

Ingredients

• a splash of olive oil
• 1 onion, chopped
• 1 head of garlic cloves, chopped
• 2 carrots, chopped
• 2 tablespoons (30 mL) of chili powder
• 2 tablespoons (30 mL) of ground cumin
• 2 tablespoons (30 mL) of dried oregano
• a 28-ounce (850 mL) can of whole tomatoes
• a 5.5-ounce (160 mL) can of tomato paste
• 3 cups (750 mL) of water
• 1 cup (250 mL) of barley
• a 19-ounce (540 mL) can of kidney, red or black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon (5 mL) of salt
• 2 cups (500 mL) of frozen corn
• 2 cups (500 mL) of frozen edamame
• fresh cilantro sprigs