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Quick Vegetarian Chili with Avocado Salsa Recipe

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This recipe for Quick Vegetarian Chili with Avocado Salsa is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

 

 

 

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