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.
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.
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.
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.
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 :)
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