Quick Vegetarian Chili With Avocado Salsa

Submitted by Wynner

"From CookingLight"

 

• Ready In: 40mins
• Ingredients: 24
• Serves: 6

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 1/2 ounce) can chopped green chilies
• 2⁄3 cup uncooked quick-cooking barley
• 1⁄4 cup water
• 1 (15 ounce) can black beans, drained
• 1 (14 1/2 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 corn tortilla chips
• 1⁄2 cup finely chopped peeled avocado
• 1⁄3 cup chopped seeded tomatoes
• 2 tablespoons finely chopped onions
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1⁄8 teaspoon salt

directions

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.

Reviews

[wmbock]

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

 

[RandomNRG]

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