This spicy chili will warm you on a chilly (no pun intended) evening, and is also very healthful. You can eat it as a thick soup or serve it over cooked spaghetti, as a sort of sauce.

1 onion, minced
1 tablespoon olive oil
1 (16 ounce) can diced tomatoes, undrained
1 cup water
1 sweet bell pepper, diced
1 tablespoon chili powder (or more, to taste)
2/3 cup uncooked barley
1 (15 ounce) can pinto beans, drained
Shredded Cheddar cheese

In a large skillet, sauté onion in olive oil. Add remaining ingredients except beans and cheese. Cover and simmer 35 minutes. Add beans and heat through. Garnish with cheese, if desired.

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