Randy Mayor; Jan Gautro
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)

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.

How to Make It

Step 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 simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.

Step 2

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

Step 3

(Totals include Avocado Salsa)

Ratings & Reviews

bjane1's Review

connecticut
November 13, 2013
This chili was surprisingly good! I loved the chewiness of the barley...what an unusual grain to add to chili! The avocado relish was a great addition and bumped this dish into the outstanding, serve to company category.

SBesecker's Review

jater44
October 19, 2013
N/A

KDesrochers1's Review

SBesecker
February 19, 2013
This is my go-to chili recipe. The avocado salsa adds a fantastic finish. No one misses the meat and I love using grains we don't usually have. Added plus-it fits the bill for the 7 of us including the vegetarians in the family.

rstarrlemaitre's Review

bjane1
March 15, 2012
Am I the only one who was underwhelmed by this chili? Good, yes, but not fantastic - although I prepared exactly as directed, and it seems others made several changes. Thought there needed to be more spice, and the barley was definitely odd in a chili - I would use a second can of beans or some meatless crumbles next time instead. The avocado salsa was nice, but the fresh flavors of it got overwhelmed by the chili underneath.

clampers's Review

KDesrochers1
January 13, 2012
Very good, easy and tasty. You can make so many substitutions to get rid of what's in your fridge. Plus, it's healthy and doesn't feel heavy like other chilis can! This is now my go-to chili recipe.

sillybluestarr's Review

clampers
December 15, 2011
So good! What else is there to say? :)

financiallyfit's Review

busyworkingmom
November 28, 2011
Excellent, filling and easy to make! My family loved this chili, eating every speck in one sitting. This will become a staple "go-to" dish in my house.

teafortwo's Review

Kathryn75
November 11, 2011
Very nice melding of flavors. I added some reduced fat Mexican blend shredded cheese although it wasn't necessary. I will make this again

sedutta's Review

financiallyfit
October 11, 2011
N/A

PetiteGourmet's Review

smarty
September 07, 2011
I hosted a big chili party around the holidays and made about a quadruple batch of this chili. I also made a large batch of chili w/meat, and this was hands-down the crowd's favorite! I absolutely love the salsa, I've made it tons of times and used it as a topping for grilled meats, with crudités, etc. But it goes particularly nicely on top of a big bowl of this chili :)