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1/6/12 8:19 A

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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

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

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.


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