Quick Vegetarian Chili with Avocado Salsa
Delicious and fresh-tasting. Even meat-eaters will enjoy this dish. I’ve made it many times!
Patsy Jamieson, Cooking Light,MARCH2002
- 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 (4.5-ounce) can chopped green chiles
- 2/3 cup uncooked quick-cooking barley
- 1/4 cup water
- 1 (15-ounce) can black beans, drained
- 1 (14.5-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 tortilla chips
Adapted from find.myrecipes.com
Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
Note: Store chili in an airtight container in the refrigerator for up to 2 days.