Chili...My Favorite Cold Weather Meal

I recently read a very inspirational book called "Eat & Run" by Scott Jurek. He's an ultra marathoner who also happens to be a vegan. At the end of each chapter, he includes the recipe. I've tried a few of the recipes and all have been great, but my favorite is his Minnesota Winter Chili recipe! I've made a few modifications, one is adding pearled barley instead of bulgur wheat or a blend of brown rice, quinoa, & amaranth. I also eliminate onions & garlic, and it calls for green & red bell peppers, which sometimes I include and sometimes I don't. Todd loves it so much that now when I make it, he asks me to make a double or triple batch!

•2 tbsp of olive oil
•8-10 mushrooms, finely chopped
•1/2 cup finely chopped red bell pepper
•1/2 cup finely chopped green bell pepper
•1/2 cup finely chopped carrots
•1 jalapeño pepper or other pepper, seeded & minced (optional)
•1 Cup of frozen corn
•1 tsp ground cumin
•1/2 tsp ground coriander
•2 tbsp chili powder
•2 tsp sea salt, plus more to taste
•1/2 tsp black pepper
•1 28 oz can of diced tomatoes
•1 15 oz can of kidney beans, drained
•1 15 oz can of black beans, drained
•1 15 oz can of red beans, drained
•2 1/2 cups of water
•1/2 cup of pearled barley

Sauté all veggies & spices in oil until tender. Start adding some of the liquids if the veggies start sticking to the bottom of the pot. Add the rest of the ingredients and simmer over medium low heat, covered, for 30 minutes. If adding the barley, keep stirring until the barley has cooked, it may take more than 30 minutes. Serve with a dollop of vegan or regular sour cream!