Quick Vegetarian Chili With Avocado Salsa
Quick Vegetarian Chili With Avocado Salsan is a vegetarian soup. One portion of this dish contains around 11g of protein, 8g of fat, and a total of 318 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have vegetable broth, onion, lime wedges, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
Heat the oil in a Dutch oven over medium-high heat.
Add onion and bell pepper; saut 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.
Combine the last seven ingredients; toss mixture gently.
Serve salsa immediately.Note: Store chili in an airtight container in the refrigerator for up to 2 days.
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.
![Caves Roger Goulart Gran Reserva Cava]()
Caves Roger Goulart Gran Reserva Cava
The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada