Quick Vegetarian Chili with Avocado Salsa
The recipe Quick Vegetarian Chili with Avocado Salsa could satisfy your American craving in roughly 45 minutes. One serving contains 292 calories, 11g of protein, and 4g of fat. This recipe serves 6. Only a few people really liked this soup. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a vegetarian diet. Head to the store and pick up vegetable broth, bell pepper, canned tomatoes, and a few other things to make it today.
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.
Serve with sour cream, lime wedges, chips, and Avocado Salsa.
Note: Store chili in an airtight container in the refrigerator for up to 2 days.
(Totals include Avocado Salsa)
Recommended wine: Cava, Grenache, Shiraz
Cava, Grenache, and Shiraz are my top picks 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. You could try Marques de Caceres Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.
Marques de Caceres CavaPale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.