Vegetarian Chili with Avocado Salsa

My kids love chili, as long as it isn't too spicy, so I just keep a bottle of hot sauce at hand for my husband. I love all the healthy parts of this chili, and the girls don't always realize what they are eating! This already has some extras as part of the recipe, but I usually serve some kind of fruit, like mangos, kiwis or pineapples to go along as well. -Susie

Vegetarian Chili with Avocado Salsa
cooking time: 30 minutes, serves 6

2 tsp canola oil
1 cup chopped onion
1 cup chopped red pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
4.5 oz can chopped green chilies
2/3 cup quick-cooking barley
1/4 cup water
15 oz can drained black beans
14.5 oz can diced tomatoes
14.5 oz can vegie broth
3 TB fresh cilantro
6 TB reduced fat sour cream
6 lime wedges
18 baked Tortilla chips
Avocado Salsa (see below)

Heat oil in Dutch oven over medium high heat. Add onion and pepper, saute 3 min. Add chili powder through chilies, cook 1 minute. Stir in barley though broth, bring to a boil. Cover, reduce heat, and simmer 20 minutes, until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips and avocado salsa. Store chili in airtight container in fridge for up to two days.

Avocado Salsa
1/2 cup finely chipped, peeled avocado
1/3 cup chopped seeded tomato
2 TB finely chopped onlon
1 TB chopped fresh cilantro
1 TB fresh lime juice
1/8 tsp salt