QUICK VEGETARIAN CHILI WITH AVOCADO SALSA

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Quick Vegetarian Chili With Avocado Salsa image

Make and share this Quick Vegetarian Chili With Avocado Salsa recipe from Food.com.

Provided by Wynner

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 24

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

Steps:

  • 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.

Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 83.9, Carbohydrate 41.6, Fiber 11.6, Sugar 6.2, Protein 9.9

*** Explore more Quick Vegetarian Chili With Avocado Salsa Recipes »

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