Quick Vegetarian Chili With Avocado Salsa

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

From CookingLight

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 tomato

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.

By RecipeOfHealth.com