Quick Vegetarian Chili with Avocado

If you're needing something quick and easy (and yummy, of course!) to throw together, I think this recipe is great. It comes together quickly, has grains and legumes and good fats, and around here, it is just the thing on a chilly evening. It doubles and triples well, so you can also stock your freezer (minus the avocado!) This is my version of a recipe from Cooking Light.

Quick Vegetarian Chili with Avocado
2 tsp. canola oil
1 cup chopped onion
1 cup chopped bell pepper (we prefer red)
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1 (4.5 oz) can diced green chiles
3 garlic cloves, minced
2/3 cup pearled barley
1/4 cup water
15 oz. black beans
1 (14.5 oz) can diced tomatoes
14 oz. vegetable broth
3 Tb. chopped fresh cilantro
1 avocado
Optional: lime wedges, sour cream, tortilla chips

1. Heat the oil over medium-high heat. Add onions and bell pepper and saute 3 minutes. Add chili powder, cumin, oregano, and chiles; cook 1 minute. Stir in barley through broth; bring to a boil. Cover, reduce heat, and simmer for 35-40 minutes, until barley is tender. Stir in cilantro. Serve, topped with avocado, dollop of sour cream, and lime wedge.