QUICK VEGETARIAN CHILI WITH AVOCADO SALSA

Quick Vegetarian Chili With Avocado Salsa image

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

Provided by Wynner

Time 40m

Yield 6 serving(s)

Number Of Ingredients 24

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

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

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