- 6
4/5
(1 Votes)
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
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.