VEGETARIAN CHILI WITH AVOCADO SALSA
Number Of Ingredients 25
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 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 cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa. Salsa Combine all ingredients; toss mixture gently. Serve salsa immediately.
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Kebba Jaiteh
[email protected]Yum!
Najeebulah khan
[email protected]This chili is so delicious and flavorful! The avocado salsa is the perfect topping. I will definitely be making this again.
Sipho Sethu
[email protected]I love that this chili is made with all fresh ingredients. It really makes a difference in the flavor. I also appreciate that the recipe is flexible. I was able to add some of my favorite vegetables, like zucchini and corn.
estell staten
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the avocado salsa adds a nice touch of creaminess. I also like that this chili is relatively easy to make. I was able to throw it all together in about 30 minutes.
KIM_ MAHAJABIN
[email protected]I'm always looking for new vegetarian chili recipes, and this one didn't disappoint. The avocado salsa is a great way to add some freshness and brightness to the chili. I also liked the addition of sweet potatoes, which gave the chili a nice sweetnes
Ginger foisey
[email protected]This chili is a great way to use up leftover vegetables. I had some zucchini, carrots, and bell peppers that I needed to use up, and they all worked perfectly in this chili. I also added a can of black beans for extra protein.
Oduola Taofeeq
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it, even the meat-eaters. I think the key is in the combination of spices. It's got just the right amount of heat and smokiness.
Saleem Muzaffar
[email protected]This chili was easy to make and packed with flavor. I especially liked the smokiness from the chipotle peppers. I served it with sour cream, cheese, and avocado slices, and it was a hit with my guests.
kami official
[email protected]I'm not a vegetarian, but I really enjoyed this chili! The flavors were well-balanced and the avocado salsa was a great addition. I would definitely make this again, even for meat-eaters.
Izhar korai
[email protected]This vegetarian chili was a hit with my family! The avocado salsa added a refreshing and creamy touch that balanced out the spice of the chili. I also loved the addition of corn and black beans, which gave the chili a hearty and filling texture. Over