Quick Vegetarian Chili with Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You won't miss the meat in this hearty vegetarian chili filled wtih black beans, barley, tomatoes, and green chiles and topped with a bright and refreshing avocado salsa and crisp tortilla chips. 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 |
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 |
Directions:
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.
2. Note: Store chili in an airtight container in the refrigerator for up to 2 days.
3. (Totals include Avocado Salsa)
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