Quick Vegetarian Chili With Avocado Salsa

Total Time
Prep 20 mins
Cook 20 mins

From CookingLight

Ingredients Nutrition


  1. Heat the oil in a Dutch oven over medium-high heat.
  2. Add onion and bell pepper; sauté 3 minutes.
  3. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
  4. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
  5. Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
  6. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
  7. Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
  8. Note: Store chili in an airtight container in the refrigerator for up to 2 days.
Most Helpful

This is one of my family's favorites and I had lost the recipe! Thanks for posting. We especially love the addition of the salsa

wmbock September 29, 2009

Great blend of spices for the chili (cummin smells so hearty) and excellent Salsa..

RandomNRG September 11, 2008