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Vegetable Chili with Avocado Topping
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 tablespoon extra virgin olive oil, or other cooking oil
1 medium onion, chopped
4-5 cloves garlic, chopped
1 bell pepper, (red, yellow, green or a combo!) chopped
1 jalapeno or other hot chili pepper, as desired
1-2 carrots, chopped
2 ribs celery, green tops included
2-3 fresh tomatoes, chopped (or 1 box Pomi tomatoes with liquids)
fresh mushrooms, chopped to make about 1 1/2 cups
1 -2 cups cooked kidney beans
1 - 2 cups fresh or frozen corn kernels
1 tablespoon chili powder, more or less (depends on the chili pepper used)
1 tablespoon cumin
1 teaspoon dried oregano, or 1 tablespoon fresh
1 teaspoon dried basil, or 1-2 tablespoons fresh
1/2 teaspoon salt
for the topping:
1 cup sour cream or creme fraiche
zest and juice of 1 lime or lemon
Heat oil in a heavy bottomed sauce pan or stock pot. Saute the chopped onion, garlic, peppers, carrots, and celery about 4 minutes, stirring often. Add tomatoes and mushrooms and cook and stir 2-3 minutes. Stir in the beans, corn, chili powder, cumin, oregano, basil and salt. Bring to a boil, reduce to simmer. Cover and simmer for about 20 minutes. Taste to make sure the seasonings are just right, adding more salt if necessary.
For the topping: Mash the avocado and blend together with the sour cream, zest, juice and snipped fresh cilantro. Place the chili in soup bowls and dollop with a bit of the avocado topping and sprinkle with sunflower seeds. Serve!
Recipe created 2015-01-12.
© 1996-2013 Dorothy McNett. All Rights Reserved.