Directions:
- 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.
- (Totals include Avocado Salsa)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.75 Kcal (573 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 1% | |
| Sodium | 68.96mg | 3% | |
| Potassium | 392.32mg | 8% | |
| Total Carbs | 25.26g | 8% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 56.1mg | 94% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 15.3mg | 85% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.79 Kcal (292 kJ) | ||
| Calories from fat | 17.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 6% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 35.19mg | 3% | |
| Potassium | 200.22mg | 8% | |
| Total Carbs | 12.89g | 8% | |
| Sugars | 3.01g | 24% | |
| Dietary Fiber | 3.22g | 25% | |
| Protein | 2.1g | 8% | |
| Vitamin C | 28.7mg | 94% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 7.8mg | 85% | |
| Calcium | 36mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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