Chili: 2 tsp. vegetable oil 1 onion, chopped 1 red bell pepper, chopped 2 tsp. chili powder 1 tsp. cumin 1 tsp. oregano 3 garlic cloves, minced 1 4.5-oz. can chopped green chilies 1 c. uncooked quick-cook barley 1 15-oz. can black beans, drained 1 28-oz. can diced tomatoes 32 oz. vegetable broth, more or less 3 T. chopped fresh cilantro
Salsa: 2 avocados, chopped 2 tomatoes, seeded and chopped 1 onion, chopped 4 T. chopped fresh cilantro 2 T. fresh lime juice (½ lime) ¼ tsp. salt
Toppings: 6 T. reduced-fat sour cream 1 lime, cut in wedges Baked tortilla chips
In a large pot, sauté onion and pepper in oil in over medium-high heat for 3 minutes. Add spices and chilies. Cook 1 minute. Stir in barley, water, beans, tomatoes, and broth. Bring to boil. Cover, reduce heat, and simmer 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and avocado salsa.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.