2 tsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
4.5 oz can chopped green chilies
2/3 cup uncooked quick-cooking barley
1/4 cup water
15 oz can black beans, rinsed and drained
14.5 oz can no salt added diced tomatoes, undrained
14.5 oz can vegetable broth
3 Tbsp chopped fresh cilantro
6 Tbsp low-fat sour cream
6 lime wedges
18 baked tortilla chips
1/2 cup peeled and chopped avocado
1/3 cup seeded and chopped tomato
2 Tbsp finely chopped onion
1 Tbsp seeded and finely chopped jalapeno
1 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice
1/8 tsp salt
Heat oil in a dutch oven over medium-high heat. Add onion and bell pepper; saute 3 minutes.
Add chili powder, cumin, oregano, garlic and chilies; cook for 1 minute. Stir in barley, water, beans, canned tomatoes and broth; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until barley is tender. Stir in 3 tablespoons cilantro.
Serve with sour cream, lime wedges, tortilla chips and avocado salsa.
For avocado salsa: Combine avocado, fresh tomato, onion, jalapeno pepper, cilantro lime juice and salt and toss the mixture gently.