Quick Vegetarian Chili With Avocado Salsa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons canola oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (4 1/2 ounce) can chopped green chilies
• 2/3 cup uncooked quick-cooking barley
• 1/4 cup water
• 1 (15 ounce) can black beans, drained
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (14 1/2 ounce) can vegetable broth
• 3 tablespoons chopped fresh cilantro
• 6 tablespoons reduced-fat sour cream
• 6 lime wedges
• 18 baked corn tortilla chips
• 1/2 cup finely chopped peeled avocado
• 1/3 cup chopped seeded tomato
• 2 tablespoons finely chopped onions
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt

Recipe

• 1 heat the oil in a dutch oven over medium-high heat.
• 2 add onion and bell pepper; sauté 3 minutes.
• 3 add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
• 4 stir in barley and next 4 ingredients (barley through broth); bring to a boil.
• 5 cover, reduce heat, and simmer for 20 minutes or until barley is tender.
• 6 stir in cilantro. serve with sour cream, lime wedges, chips, and avocado salsa.
• 7 avocado salsa: combine the last seven ingredients; toss mixture gently. serve salsa immediately.
• 8 note: store chili in an airtight container in the refrigerator for up to 2 days.