Vegetarian Chili with Avocado Salsa

By dashy_65

Patsy Jamieson, Cooking Light

MARCH 2002

Ingredients

• 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
• Avocado Salsa
• 1/2 c. finely chopped avocado
• 1/3 c. chopped seeded tomato
• 2 T. finely chopped onion
• 1 T. chopped jalapeno pepper
• 1 T. chopped fresh cilantro
• 1 T. fresh lime juice
• 1/8 t. salt
• 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
• Avocado Salsa

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.

For salsa mix all ingds; toss gently.

Note: barley gets soft so add right before serving or before reheating it if you don't serve right away.