Quick Vegetarian Chili with Avocado Salsa

Quick Vegetarian Chili with Avocado Salsa
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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