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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a wonderful vegetarian chili with barley for texture. This recipe is so easy because it uses a lot of canned ingredients, and the fresh avocado takes it over the top! Ingredients:
2 teaspoons canola oil |
1 cup chopped onion |
1 chopped bell pepper (any color) |
1 teaspoon chili powder |
1 teaspoon cayenne pepper |
1 teaspoon cumin |
1 teaspoon oregano |
3 garlic cloves, minced |
1 (4 1/2 ounce) can chopped green chilies (ortega style) |
2/3 cup cooked barley (follow package instructions) |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can chopped peeled tomatoes |
1 (15 ounce) can vegetable broth |
1 avocado |
sour cream |
grated cheddar cheese |
Directions:
1. Sauté onion and bell pepper in oil over medium heat for 3 minutes. Add chili powder, cayenne pepper, cumin, oregano, garlic and green chilies, and cook for 1 minute.
2. Stir in tomatoes, beans, broth and bring to a boil. Simmer for 10-20 minutes.
3. Serve with the fresh sliced avocado, sour cream, and cheddar cheese.
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