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There’s nothing more deserving than a hearty bowl of soup on a cold winter’s day. So when the professor of my nutrition class presented our cooking subject last month, I rose to the occasion and picked my families favorite, chili.
Turns out the chili recipe she had in mind included avocados. Well, I thought I have plenty of those on hand. Seems like every since my family and I moved to Texas (literally just moved) we eat a lot of chips, salsa, and guacamole, along with weekly Brisket cravings for my husband and daughter. Shocker -right?! LOL
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The truth is bean and vegetable recipes are packed with vital nutrients which are great for boosting your immune system, and combating colds, especially during the winter season.
Needless to say I was excited to try this recipe. Sadly I was using what measuring items I had on hand from the one box I was willing to unpack at that moment.
No worries tho-everything turned out just fine! I’ve attached the recipe below so enjoy!
Ingredients for Chili Soup with Avocado Cream
Serves 6
***Adapted from One bite at a time by Rebecca Katz ***
2 tablespoons extra virgin olive oil (I sub with grapeseed oil)
1 cup medium dice, yellow onion
Pinches of sea salt
1 1⁄2 cups medium dice total, red, orange, and yellow bell peppers
3 cloves garlic, minced
1 fresh jalapeño pepper, ribs and seeds removed, finely chopped
1 to 3 tablespoons chili powder 1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon ground cinnamon
28 ounces crushed tomatoes
4 cups cooked organic black beans
Ingredients for Avocado Cream
1 ripe avocado, coarsely chopped
1⁄4 cup loosely packed fresh cilantro (optional)
1 tablespoon water
1 tablespoon fresh lime juice
1⁄4 teaspoon sea salt
Let’s get started: Chili Soup
- In a 6-quart pot, heat the olive oil over medium heat. Add the onions and a pinch of salt. Saute for 3 minutes, or until soft.
- Add the bell peppers and sauté until just tender. Add the garlic and jalapeño pepper and sauté for 30 seconds.
- Stir in chili powder to taste, cumin, oregano, and cinnamon, mixing thoroughly to coat onions and peppers.
- Stir in the tomatoes, pinch of salt, and 1 cup water, cover and bring to a boil, lower heat and simmer for 20 minutes.
- Add the cooked beans and a pinch of salt. Simmer, uncovered, for about 15 minutes, stirring occasionally.
- Serve in individual bowls garnished with a dollop of Avocado Cream.
Let’s get started: Avocado Cream
- In a blender or a food processor fitted with a metal blade, combine the avocado, cilantro, water, lime juice, and salt.
- Process until smooth.
- You may want to add some extra lime juice or a pinch of salt
*Katz, Rebecca and Edelson, Mat. One Bite at a Time, Revised: Nourishing Recipes for Cancer Survivors and Their Friends, 2nd ed., Celestial Arts, 2008, pp. 28 & 115.
So how was the chili? Did you adjust the flavors in any way? If so I’d love to hear what you did differently. Leave me a comment down below and I’ll be sure to send some love back at ya!
Until next time,
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