Quick Vegetarian Chili With Avocado Salsa Recipe

Name: Quick Vegetarian Chili With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

711

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 cup chopped onion, 1 cup chopped red bell pepper, 2 teaspoons chili powder, and more.

Yes, Quick Vegetarian Chili With Avocado Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quick Vegetarian Chili With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions