In a large stockpot, add olive oil and onions over medium heat. Once onions have softened, add garlic, ginger, chili powder and cumin.
Stir for a minute or until ingredients become fragrant.
Stir in bell peppers, diced pumpkin, tomatoes, tomato paste, and vegetable broth. Then add in black beans and barley.
Bring ingredients to a boil, then reduce to low heat and simmer. Adjust with salt and or chili powder as it simmers.
Allow to simmer for 45 minutes, or until the barley is fully cooked through. If the chili begins to thicken too much, add water as needed.
When cooking is done, add any needed spices and serve. (Makes 12 servings)