May 5, 2008

Vegetarian Chili with Avocado Salsa

Avocado Salsa

  • 1 medium avocado, peeled, pitted and finely chopped
  • 1 small tomato, finely chopped
  • ¼ red onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 large lime
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper

Vegetarian Chili

  • 2 teaspoons extra virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 can (14 oz) black beans, rinsed and drained (I prefer more beans so I used 2 cans)
  • 1 can (14 oz) tomatoes
  • 1 can (14 oz) vegetable broth
  • 1 can (4 oz) green chili peppers, chopped
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup fat-free sour cream
  • 2 tablespoons chopped fresh cilantro

To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes

To make the vegetarian chili: Meanwhile, heat the oil in a 6 qt. pan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes (with juice), broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa and sour cream. Sprinkle with the cilantro.

When I made this I didn’t have time to make the salsa. I just made guacamole dip out of the avocado, fat-free sour cream and some chili powder and put that on my chili. This recipe doesn’t include meat but that could easily be added. Just cook and cut up some chicken, sirloin or tenderloin (use healthier red meats).

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