Quick Vegetarian Chili with Avocado Salsa

[catharine]

I made this last night. Both my DH and I really liked it (I just had some leftovers for lunch).

I don't know how CL defines quick, but this didn't seem that quick. I had pre-chopped the veggies but it still took a while. Although I used regular barley (couldn't find quick-cooking) I think that it took about 45 minutes (subtract about 15 if I had regular barley). I guess 30 minutes isn't too long, but then you have to chop everything.

Anyhow, it was very good and healthy-tasting. At first I was skeptical about the amount of work that went into the avocado salsa, but in retrospect I am glad I made it. The avocado, lime juice, and fresh tomatoes and onions added a nice flavor and texture.

I will definitely make this again.

[CLCH]

I agree that there was a lot of chopping involved (which is my least favorite cooking chore), but I really liked this recipe too. I don't think it would be nearly as good without the avocado salsa either.

[pmmahan]

I agree about the prep - not too "quick", but the end result was great. The chili was pretty typical, but still tasty. The crowning glory was the avocado salsa. Incredible!!! I will make it just for dipping. I felt like I was eating something from a restaurant.

[lorilei]

I think the "quick" here refers to "quicker than normal chili" which can take hours of simmering and flavor blending.

Glad to hear this one is worth it -- sometimes quicker isn't better http://www.cookinglight.com/bbs/smile.gif

[Terrytx]

We liked this also.

[lsdesign]

I made this last night and my picky children who normally disdain beans LOVED it. Maybe it was because I served tortilla chips with it that made it seem more snack-like than dinner.
The avacado salsa is a WINNER.

[Longhorn]

I agree that this recipe wasn't exactly quick. But, I did like it very much. I was a little disappointed by the bean/barley ratio. From the picture, I was expecting it to be mostly beans with a little barley. It ended up being the opposite. Next time I make this, I'll double the beans in the recipe!

[Wendy w]

I have been wanting to try this recipe for awhile. I will have to utilize my BF aka: the "Chopping King". http://www.harrythecat.com/graphics/k/logger1.gif However, it is easier to clean up after the food processor http://www.cookinglight.com/bbs/eek.gif!

[gertdog]

We had this two nights ago. I really liked the flavor of the chili and the chewiness from the barley, although I might add more beans next time.

We had to look high and low for the quick-cooking barley (finally found it in a box... Mother's brand... at one store).

I also liked the avocado salsa. My SO tried it but opted for cheese and sour cream instead... he thought there was too much lime juice.

All in all, I'd make it again!

[kwormann]

DOes anyone have a copy of this recipe:)

TIA

[Terrytx]

Here you go, hope you like it as much as we did.

* Exported from MasterCook *

Quick Vegetarian Chili with Avocado Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cloves garlic, minced
1 (4.5 ounce) can chopped green chilies
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-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 tortilla chips
Avocado Salsa (recipe below)

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; saute 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chilies); cook for 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in the cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.

Yield: 6 servings (serving size: 1 cup chili, 1 tablespoon sour cream, 1 lime wedge, 3 chips, and about 2 1/2 tablespoons salsa).
(Totals include Avocado Salsa) 313 cal, 10.1g fat, 9.6g pro, 50.4g carb, 6mg chol, 814mg sod.


Avocado Salsa:
(Store the chopped avocado with the seed until ready to combine with the remaining ingredients. Combine just before serving.)

1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Combine all ingredients, and toss the mixture gently. Serve salsa immediately.

Yield: 1 cup (serving size: about 2 1/2 tablespoons) 59 cal, 5.2g fat, 0.8g pro, 3.7g carb, 0mg chol, 54mg sod.




Source:
"Cooking Light-4/01"

[kwormann]

Thank you so much:) DH is salavating!