Rating: 5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 17

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.

Patsy Jamieson
Recipe by Cooking Light March 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 cup chili, 1 tablespoon sour cream, 1 lime wedge, 3 chips, and and about 2 1/2 tablespoons avocado salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Store chili in an airtight container in the refrigerator for up to 2 days.

  • (Totals include Avocado Salsa)

Nutrition Facts

313 calories; calories from fat 29%; fat 10.1g; saturated fat 2.2g; mono fat 4.8g; poly fat 1.6g; protein 9.6g; carbohydrates 50.4g; fiber 9.5g; cholesterol 6mg; iron 3.4mg; sodium 814mg; calcium 100mg.
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