quick veggie chili.

My mom made this recipe the other night from the Cooking Light cookbook, and goodness it was super delicious! The avocado salsa topping was so good. My mom usually doesn't have to make massive amounts of anything containing avocado because my brother's "don't like it." So what made them both decide they wanted to actually try the salsa that particular night? I wish I knew, so I could have stopped it. Now they apparently love it and there will be no seconds for any of us ever again. So I made it tonight for Thomas and I and now I'm sharing! Love that this recipe has all the makings of your basic meatless chili. But has a fun mexican flair with the avocado and tortilla chips! Read below for details and a few photos.

Q u i c k   V e g et a r i a n   C h i l i 

(prep: 16 minutes | cook: 30 minutes)

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 chilies (undrained), 3/4 cup uncooked quick-cooking barley, 1/4 cup water, 2 15 ounce cans black beans (rinsed and drained), 1 14.5 ounce can no-salt added diced tomatoes (undrained), 1 14 ounce can organic vegetable broth, 7 lime wedges, 3 tablespoons chopped fresh cilantro, avocado salsa (recipe below), tortilla chips for dipping.

Heat oil in a dutch oven over medium-high heat. Add onion and bell pepper, sauté 3 minutes. Add chili powder, cumin, oregano, garlic, and chilies, and cook 1 minute. Stir in barley, water, beans, tomatoes, and vegetable broth, and bring to a boil. Cover, reduce heat; simmer 20 minutes or until barley is tender. Stir in cilantro. Serve with lime wedges, avocado salsa, and baked tortilla chips, if desired. Yields 7 servings. (Also threw out some favorite chili toppings like sour cream and cheese).

A v o c a d o   S a l s a

(prep: 8 minutes)

1 cup chopped tomato, 1/2 cup chopped fresh cilantro, 1/2 cup chopped peeled avocado, 2 tablespoons chopped red onion, 3 tablespoons fresh lime juice, 1/4 teaspoon sea salt, 1 garlic clove (minced), 1 jalepeno pepper (seeded and minced)

Combine all ingredients. Yields 2 cups. (I kept the tomatoes to the side because Thomas doesn't appreciate them as much as I do)