Quick Vegetarian Chili With Avocado Salsa

• 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

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add onion and bell pepper; saute 3 minutes.
3. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
4. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
5. Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
6. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
7. Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
8. Note: Store chili in an airtight container in the refrigerator for up to 2 days.

canola oil, onion, red bell pepper, chili powder, ground cumin, oregano, garlic, green chilies, barley, water, black beans, salt, vegetable broth, fresh cilantro, sour cream, lime wedges, tortilla chips, peeled avocado, tomatoes, onions, pepper, fresh cilantro, lime juice, salt

Taken from www.food.com/recipe/quick-vegetarian-chili-with-avocado-salsa-221100 (may not work)