You won't miss the meat in this hearty vegetarian chili filled wtih black beans, barley, tomatoes, and green chiles and topped with a bright and refreshing avocado salsa and crisp tortilla chips.
Cooking Light MARCH 2002
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.
Note: Store chili in an airtight container in the refrigerator for up to 2 days.
(Totals include Avocado Salsa)
Go to full version of