Quick Vegetarian Chili With Avocado Salsa

Recipe by Wynner
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
  • Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
  • Note: Store chili in an airtight container in the refrigerator for up to 2 days.
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