Quick Vegetarian Chili With Avocado Salsa

Ingredients

• 0.5 cup avocado peeled finely chopped
• 15 ounce black beans drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons canola oil 
• 2 teaspoons chili powder 
• 4.5 ounce to 2 chilies slit green
• 18  tortilla chips 
• 1 tablespoon cilantro leaves fresh chopped
• 3 tablespoons cilantro leaves fresh chopped
• 3  garlic clove minced
• 1 teaspoon ground cumin 
• 1 tablespoon jalapeno seeded finely chopped
• 1 tablespoon juice of lime fresh
• 6  lime wedges 
• 6 tablespoons cream sour reduced-fat
• 1 cup onion chopped
• 2 tablespoons onion finely chopped
• 1 teaspoon oregano dried
• 0.7 cup quick-cooking barley uncooked
• 1 cup bell pepper red chopped
• 0.1 teaspoon salt 
• 0.3 cup tomatoes seeded chopped
• 14.5 ounce vegetable stock canned
• 0.3 cup water 

Equipment

• dutch oven

Directions

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add onion and bell pepper; saut 3 minutes.
3. 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.
4. Combine the last seven ingredients; toss mixture gently.
5. Serve salsa immediately.Note: Store chili in an airtight container in the refrigerator for up to 2 days.