Appetizer/Small Plates Entrées Soups

3 Grain Chili

Olive oil	1 fl.oz
White onion, diced	8 oz
Green bell pepper, diced	8 oz
Garlic, minced	0.5 oz
Chili powder	1 oz
Cumin, ground	1 Tbsp
Quinoa, cooked	4 oz
Barley, pearled, cooked	4 oz
Wheat berries	4 oz
Cherry tomatoes, cut in half	32 oz
Tomato sauce, canned, no salt added	16 oz
Black Beans, cooked	20 oz
Trio Brown Gravy Mix 8 x 13.37 ounces	20 oz
Water, boiling	128 fl.oz
Parsley, chopped, as garnish	1 bunch

Heat olive oil over medium high heat. Add onion and green pepper, and sauté until lightly caramelized. Add minced garlic and continue to cook until the garlic is lightly browned and fragrant.
Add chili powder and cumin and sauté for 3-5 minutes.
Add quinoa, barley, wheat berries, tomatoes, tomato sauce, and beans.
Whisk Brown Gravy Mix into water, and then add to chili. Bring to a simmer. Once chili thickens up, continue to simmer on low heat for 15-20 minutes.
Spoon into a bowl and garnish with parsley.