VEGETARIAN CHILI WITH AVOCADO SALSA

2 Teaspoons Canola Oil 1 Cup Onion, chopped 1 Cup Red Pepper, chopped 2 Teaspoons Chili Powder 1 Teaspoon Ground Cumin 1 Teaspoon Dried Oregano 3 Garlic Cloves, minced 1 (4.5 OZ) Can Green Chilies, chopped 2/3 Cup Uncooked Quick Cooking Barley

1/4 Cup Water 1 (15 OZ) Can Black Beans, drained 1 (14.5 Oz) Can Diced Tomatoes 1 (14.5 OZ) Can Chicken Broth 3 Tablespoons Fresh Cilantro, chopped 6 Tablespoons Fat Free Sour Cream 6 Lime Wedges 18 Baked Tortilla Chips SEE Avocado Salsa

Heat oil in a Dutch oven pan. Sauté the first two ingredients for 3 minutes. Add the next 11 Ingredients, bring to a boil and simmer for 20 minutes. Serve with the remaining ingredients.

SERVINGS 6; CALORIES 313; FAT 10.1 g; PROTEIN 9.6 g; CARBS 50.4 g; FIBER 9.5 g; CHOL 6 mg; IRON 3.4 mg; SODIUM 814 mg; CALC 100 mg SERVING SIZE= 1 Cup Chili, 1 Tablespoon Sour Cream, 3 chips, 2 1/2 Tablespoons Avocado Salsa

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Updated 03/19/02