Light Vegetarian Chili

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!

• Ready In: 55 mins
• Serves: 6

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 1/2ounce) 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 1/2ounce) 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.