Vegetarian Chilli (olé!)
Kcal: 313, Protein: 10g, Fat: 2g, Carbs: 50g
30 mins (ish)
4-6 Servings
Mexican-inspired, hearty chilli that can be batch-prepped (yay!) and will last at least 4 days in the fridge, even longer in the freezer.
2 teaspoons olive 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
⅔ cup uncooked pearl barley
¼ cup water
1 (15-ounce) tin black beans, drained
1 (14.5-ounce) tin no-salt-added diced tomatoes, undrained
2 cups veggie broth
3 tablespoons chopped fresh corriander
2 tablespoons natural yogurt
1 chopped large avocado
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 corriander.
Serve with yogurt and some of the chopped avocado