Light Vegetarian Chili

READY IN: 55mins
Recipe by chef 493847

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!

Top Review by Roxygirl in Colorado

This really was super and oh so easy to make! I used 2 tsps. Penzey's Chicken Taco Spice and stewed Italian tomatoes (adding 1/4 cup v-8). I thought it was like a hearty homemade vegetable soup. The barley really makes it substantial tasting. Thanks chef- I'll be making this often. Roxygirl

Ingredients Nutrition

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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