Vegetarian Chili with Avocado Salsa

2 Tsp canola oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5 oz) can diced green chilies
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, undrained
1/2 cup frozen corn
14 ounces vegetable broth
3 Tablespoon cilantro, chopped
1 lime, cut into wedges
Tortilla chips, shredded cheese and avocado salsa (recipe below) for garnish

Heat oil over med heat. Add onions and bell pepper, saute until tender. Add chili powder, cumin, oregano, garlic and chilies. Saute 1 min. Stir in barley, water and tomatoes, corn and broth and bring to boil. Reduce heat, cover and simmer for 20 min or until barley is tender. Stir in cilantro. Top with chips, cheese and avocado salsa. Serve lime wedges on the side.

Avocado Salsa (This makes the dish!)
1 Avocado cubed
1/3 cup tomato seeded and chopped
1 Tablespoon fresh lime juice
1/8 tsp sea salt
Toss together in a bowl and serve over chili.

Enchilada Veggie Quesadillas

4 whole wheat tortillas
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 tsp salt or more to taste
1/2 tsp black pepper
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Sour cream and shredded lettuce for garnish

Preheat oven to 400
Bake tortillas on greased cookie sheet and pierce with fork, 5-6 minutes until golden and puffed. In a large skillet heat oil, add onions with salt and pepper, cook until translucent 8-10 minutes.  Add peppers until soft and remove from heat.
Spoon 1-2 tablespoons of enchilada sauce over baked tortilla. Top with onions, peppers, olives and cheese. Place back in oven and bake 5-6 more minutes until cheese is melted. Remove from oven. Garnish with shredded lettuce, sour cream and cilantro.

Fried Chickpea and Fresh Vegetable Salad

6 tbsp. olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)

In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.

Serves 6.

Recipe from the April 2014 issue of Rachel Ray Magazine.