Quick Vegetarian Chili With Avocado Salsa - cooking recipe

Ingredients

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4 1/2 ounce) can chopped green chilies
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2 ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked corn tortilla chips
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomatoes
2 tablespoons finely chopped onions
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Preparation

Heat the oil in a Dutch oven over medium-high heat.
Add onion and bell pepper; saute 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.
Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
Note: Store chili in an airtight container in the refrigerator for up to 2 days.