Favorite Fall Food

I have officially caught fall fever! I don’t know if it’s because the weather is under 100 degrees or because September is in arms reach! And one of my favorite parts of fall is football and hot savory food! ….CHILI! But here’s the deal, I’m not a big beef eater so I’ve been scouring the internet for a fabulous vegetarian chili recipe! I found the recipe on myrecipes.com — tell me this doesn’t look delicious!

Ingredients:

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 chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked tortilla chips

Directions:

Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sautΓ© 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 slices.

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