Quick Vegetarian Chili with Avocado Salsa

Yield: 6 servings (serving size: 1 cup chili, 1 tablespoon sour cream, 1 lime wedge, 3 chips, and and about 2 1/2 tablespoons avocado salsa)

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

Avocado Salsa, optional

Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 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 if desired.

Note: Store chili in an airtight container in the refrigerator for up to 2 days. (Totals include Avocado Salsa)

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Sweet Potato and Pinto Bean Chili

Yield: 6 servings

2 Tbsp healthy oil

2 medium onions, chopped

2 Tbsp chili powder

1 tsp ground cumin

1 c vegetable broth

2 medium sweet potatoes, peeled and cubed

1 28-oz can diced tomatoes

2 19-oz cans pinto beans, drained and rinsed (4 c home-cooked beans)

1 tsp salt

1 tsp dried oregano

1/4 tsp cayenne (or less, to taste)

1/2 c chopped fresh cilantro

Heat the oil in a large saucepan. Add the onions and cook over medium until the onions are soft (about 5 minutes). Add the chili powder and cumin and cook for another minute or so. Add the broth and the sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender (about 10 minutes).

Add the tomatoes with all the juice from the can, the beans, salt, oregano and cayenne. Bring to a boil over medium heat, then let simmer until potatoes are completely tender (about 20 minutes). Remove from heat and add the cilantro.

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Vegetarian Chili (Core)

Yield: 8 servings

4 sweet bell peppers, diced

2 large Vidalia onions, diced

4 cloves garlic, minced

1T olive oil

15 oz fat-free vegetable broth

2 large cans (28oz each) crushed tomatoes

2 cans (15oz each) kidney beans, drained

15 oz. ff spicy refried beans

Chili powder to taste

In a stockpot heat oil and onions, peppers and garlic. Stir until soft and onions are translucent. Add remaining ingredients and bring to a low boil, stirring constantly. Add chili power gradually until desired heat is achieved. Remove from heat and serve. Top each serving with shredded fat-free cheese and fresh diced onions (optional).

Tastes better second day - freezes well!

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