You will need

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped re 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 chilies
2/3 cup uncooked quick-cooking barley
¼ cup of water
1 (15 ounce) can black beans drained
1 (14.5 ounce) can no salt added diced tomatoes, undrained
1 (14 ½ ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons fat free sour cream
6 Lime wedges
18 baked tortilla chips
Avocado salsa

What to do

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, sauté 3 minutes. Add chili powder and next 4 ingredients; cook 1 minute. Stir in barley and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until barley is tender. Stir in cilantro. Serve with non-fat sour cream, lime wedges, baked chips, and avocado salsa.

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