BAKER'S VEGETARIAN CHILI WITH AVOCADO SALSA ENJOY DAN:

BAKER’S VEGETARIAN CHILI WITH AVOCADO SALSA by CHEF DAN:

Serves 8

AVOCADO SALSA:

2 avocados, pitted and diced

1 tomato, finely chopped

1/2-red onion, finely chopped

1 garlic clove, minced

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh lime juice

1/4-teaspoon EACH paprika, ground cumin, turmeric, and black pepper

VEGETARIAN CHILI:

2 tablespoon olive oil

2 onions, chopped

3 garlic cloves, minced

1 jalapeno, seeded and minced

1 red pepper, chopped

1 tablespoon EACH chili powder, and chipotle chili powder

1 teaspoon EACH ground cumin, dried oregano, and paprika

1-cup barley

1/4-cup tomato paste

1 (14 Oz) can black beans, rinsed and drained

1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

3 cup vegetables broth

Mexican sour cream

TO MAKE THE AVOCADO SALSA:

1.   Combine al ingredients in a bowl, let stand for 30 minutes.

2.   Serve on top of a large bowl of Chile.

TO MAKE THE CHILI:

1.   Add oil to a stock pot over medium-heat and when sizzling.

2.   Add onion and sauté for 5 minutes.

3.   Add in garlic and next 8 ingredients.

4.   Stir well and cook for 5 more minutes.

5.   Stir in barley and next 4 ingredients:

6.   Bring to a boil; reduce heat cover and simmer for 2 hours.

7.    the longer the better, even cook the day before and warm up before the party.

  ENJOY DAN                                                    SHARE LIFE LOVE AND FOOD!!