Vegetarian Chili With Avocado Salsa

15 10 2012

I’m a sucker for a good bowl of chili, especially on a cold fall night. Tonight fit the bill for me to try this vegetarian spin on a hearty classic. This chili is just as delicious and filling, but I didn’t miss the meat….give it a try and see for yourself!

Vegetarian Chili With Avocado Salsa

The following makes 4 servings (compliments of the South Beach Cookbook):

Vegetarian Chili:

  • 2 tsp extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3/4 can (14-19 oz) black beans, rinsed and drained
  • 3/4 can (14 and 1/2 oz) diced tomatoes
  • 3/4 can (14 oz) vegetable broth
  • 1 can (4 oz) green chile peppers, chopped
  • 2 tsp chili powder
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup fat-free sour cream
  • 1 lime, quartered
  • 2 Tbsp chopped fresh cilantro

Avocado Salsa:

  • 1 medium avocado, peeled, pitted and finely chopped
  • 1 small tomato, finely chopped
  • 1/4 red onion, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh cilantro
  • Juice of 1 large lime
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper

To make the avocado salsa:

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

To make the vegetarian chili:

While the salsa stands, make the chili. Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes (with juice), broth, chile peppers, chili powder, garlic, cumin and oregano and simmer for 20 minutes.

Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with cilantro.

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