Quick Vegetarian Chili With Avocado Salsa - American Recipes

Ingredients

• 118 milliliters finely chopped peeled avocado
• 425 grams black beans, drained
• 411 grams no-salt-added diced tomatoes, undrained
• 2 teaspoons canola oil
• 2 teaspoons chili powder
• 128 grams canchopped green chilies
• 18 baked corn tortilla chips
• 1 Tbsp chopped fresh cilantro
• 3 Tbsps chopped fresh cilantro
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 Tbsp finely chopped seeded jalapeno pepper
• 1 Tbsp fresh lime juice
• 6 lime wedges
• 6 Tbsps reduced-fat sour cream
• 237 milliliters chopped onion
• 2 Tbsps finely chopped onions
• 1 teaspoon dried oregano
• 158 milliliters uncooked quick-cooking barley
• 237 milliliters chopped red bell pepper
• 0 teaspoons salt
• 79 milliliters chopped seeded tomatoes
• 411 grams vegetable broth
• 59 milliliters water