Vegetarian Chili with Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 whole(s) avocado peeled, pitted, & finely chopped |
1 whole(s) tomato finely chopped |
1 clove(s) garlic minced |
1 tablespoon(s) fresh cilantro chopped |
1 whole(s) lime juice |
1/4 teaspoon(s) ground cumin |
1/4 teaspoon(s) ground black pepper |
2 teaspoon(s) extra-virgin olive oil |
1/4 cup(s) onion chopped |
1 whole(s) red bell pepper chopped |
1 1/2 can(s) black beans rinsed, drained |
1 can(s) diced tomatoes (with juice) |
3/4 can(s) vegetable broth |
1/2 can(s) green chilies chopped |
1/2 teaspoon(s) chili powder |
2 clove(s) garlic minced |
1 teaspoon(s) ground cumin |
1 teaspoon(s) dried oregano |
1/4 cup(s) fat free sour cream optional |
1 whole(s) lime quartered (optional) |
2 tablespoon(s) fresh cilantro chopped |
Directions:
1. 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.
2. To make the avocado chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream, and lime wedges. Sprinkle with the cilantro.
3. Nutritional Information:
4. calories
5. g fat (1 g sat)
6. g carbohydrate
7. g protein
8. g dietary fiber
9. mg sodium
10. mg cholesterol
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