Being back in school for my Masters has proven to be very challenging at this point in my life, however; the one class that has really given me a good smile or two is my Cooking Lab class. I have come across several recipes that where a part of an assignment that I loved. So after slight modifications for my family, I share.

This recipe is quick, simple, & tasty!! While it does not have any meat in it, it is still rich, hearty & healthy! If meat is a must for you, boil a few chicken breasts, shred them, and add them to the chili.

Give it a try and let me know what you think.

Blackbean Chili & Avocado Cream
Print Recipe
Servings
6
Servings
6
Blackbean Chili & Avocado Cream
Print Recipe
Servings
6
Servings
6
Ingredients
Avocado Cream
Servings:
Instructions
  1. In a medium pot, heat the olive oil over medium heat. Add the onions and a pinch of salt. Saute for 3 minutes, or until soft.
  2. Add the bell peppers and saute just until tender. Add the garlic and jalapeno pepper and saute for 30 seconds.
  3. Stir in chili powder to taste, cumin, oregano, and cinnamon; mixing throughly to coat onions and peppers
  4. Stir in the tomatoes, pinch of salt, and 1 cup of water, cover and bring to a boil, lower heat and simmer for 20 minutes.
  5. Add the cooked beans and a pinch of salt. Simmer uncovered for about 15 mins, stirring occasionally.
Avocado Cream
  1. In a blender or a food processor fitted with a metal blade, combine the avocado, cilantro, water, lime juice, and salt.
  2. Process until smooth
  3. You may want to add some extra lime juice or a pinch of sea salt.
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