Zutaten für Quick Vegetarian Chili With Avocado Salsa
- Canola Oil
- 1 medium onion, chopped
- Red Bell Pepper
- 2 tablespoons chili powder
- Ground Cumin
- Dried Oregano
- Garlic Cloves
- Green Chilies
- Quick Cooking Barley
- Water
- 1 (15 ounce) can black beans (rinsed and drained)
- No Salt Added Diced Tomatoes
- 4 cups vegetable broth
- Fresh Cilantro
- Reduced Fat Sour Cream
- Lime wedges
- Baked Corn Tortilla Chips
- 1 ripe avocado, mashed
- Tomatoes
- Onions
- Jalapeno Pepper
- Fresh Lime Juice
- Pinch of salt
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Zubereitung von Quick Vegetarian Chili With Avocado Salsa
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Sauté for 3 minutes, until softened.
- Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute, stirring constantly, until fragrant.
- Add 1 cup barley, 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can kidney beans (rinsed and drained), and 4 cups vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until barley is tender.
- Stir in 1/4 cup chopped cilantro.
- **Avocado Salsa:** While the chili simmers, prepare the salsa. Combine 1 ripe avocado, mashed, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño, seeded and minced (optional), and a pinch of salt in a medium bowl.
- Gently toss the salsa ingredients together.
- Serve chili hot, topped with avocado salsa, a dollop of sour cream or Greek yogurt, lime wedges, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
8g
Carbs
13g
