HELP - NEED VEGETARIAN CHILI RECIPE

[bwhitt1]

I CAN'T FIND THIS RECIPE! IT WAS IN THE MAGAZINE A COUPLE OF MONTHS BACK. IT MAY HAVE BEEN ON THE COVER, I CAN'T REMEMBER. THE MAIN INGREDIENTS ARE BLACK BEANS AND BARLEY. THE RECIPE ALSO HAS RED PEPPERS, ONIONS, GARLIC, CANNED TOMATOES, VEGETABLE BROTH, CHOPPED CHILIS, SPICES AND TOPPED OFF WITH SOUR CREME AND CILANTRO. THERE WAS AN ACCOMPANYING RECIPE FOR AN AVACADO RELISH. PLEASE HELP AND PROVIDE ME WITH THE COMPLETE RECIPE. I MADE IT A COUPLE OF TIMES AND FOUND IT EASY TO MAKE AND REALLY TASTY!

[sneezles]

Have been trying to locate this recipe but unless it was in April's issue(can't locate it), I m not having much luck. So I thought a bump-up might get someone else looking (should be read as Grace!)

OK, found the April issue...no veggie chili. Got out the 2001 Annual, no veggie chili matching your description.

Did find Southwestern Vegetarian Black Bean Soup in The Complete Cooking Light, which has everything you mentioned except the barely.

Sorry, at a loss right now! Anyone else?

[This message has been edited by sneezles (edited 05-24-2001).]

[ewatkins]

It's the Quick Vegetarian Chili in April 01, but I can't post the recipe. It's the one I was complaining about the oatmeal-like barley.

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Quick Vegetarian Chili With Avocado Salsa

SOURCE: Cooking Light YEAR: April 2001 PAGE: 210

INGREDIENTS FOR 6 SERVINGS:
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 (4.5-ounce) can chopped green chiles
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

INSTRUCTIONS:
Quick-cooking barley provides a convenient way to get more whole grains in
your diet; it also makes a nice textural contrast to the canned beans. Canola
oil and avocado contribute omega-3 and monounsaturated fats to this high-fiber
chili.

The Avocado Salsa recipe can be found in the April 2001 issue.

1. 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 chiles); 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 Avocado Salsa).

Note: Store chili in an airtight container in the refrigerator for up to 2
days.

(Totals include Avocado Salsa)

NUTRITIONAL INFORMATION:
CALORIES 313 (29% from fat); FAT 10.1g (sat 2.2g, mono 4.8g, poly 1.6g);
PROTEIN 9.6g; CARB 50.4g; FIBER 9.5g; CHOL 6mg; IRON 3.4mg; SODIUM 814mg; CALC
100mg

[bwhitt1]

THANKS!!

[sneezles]

I guess it's time to up the magnetism on the bi-focs!!! Of, course I was looking under Meatless Main Dishes!