Quick Vegetarian Chili with Avocado Salsa

Ingredients

• Avocado Salsa
• 18 baked tortilla chips
• 6 lime wedges
• 6 tablespoons reduced-fat sour cream
• 3 tablespoons chopped fresh cilantro
• 1 (14 ½-ounce) can vegetable broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• + 11 more ingredients
• • 1 (15-ounce) can black beans, drained
  • ¼ cup water
  • ²/₃ cup uncooked quick-cooking barley
  • 1 (4.5-ounce) can chopped green chiles
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 2 teaspoons canola oil

1. 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 sim...

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