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