Prep time: 30 minutes Cook time: 60 minutes Servings: 6

• 1 5.5-Quart casserole dish

• 6 slices thick-cut smoked bacon, chopped

• 1 pound sweet potatoes, peeled and diced into 3/4-inch pieces • 2 medium onions, chopped

• 1 jalapeno pepper, seeded and finely chopped

• 5 garlic cloves, minced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon ground chipotle pepper

• 2 cups chicken broth

• 1 can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes

• 1 can (15 ounces) no-salt-added black beans

• 1/2 cup quick-cooking barley

• 1/2 teaspoon salt

1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.

2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.

3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.

4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

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