Vegetarian Chili with Avocado Salsa

From: Jenny Matthews

6

serves

cooking time

—

Prehead Oven
Ingredients
  1. Avocado Salsa:
  2. 1 medium avocado, peeled, pitted, and finely chopped.
  3. 1 small tomato, finely chopped
  4. 1/4 red onion, finely chopped
  5. 1 clove garlic, minced
  6. 1 tbsp chopped fresh cilantro
  7. juice of 1 large lime
  8. 1/4 tsp ground cumin
  9. 1/3 tsp ground black pepper
  11. Vegetarian Chili:
  12. 2 teaspoons extra virgin olive oil
  13. 1 onion, chopped
  14. 1 red bell pepper, chopped
  15. 2 cans black beans, rinsed and drained
  16. 1 can diced tomatoes
  17. 1 can vegetable broth
  18. 1 4oz can green chili peppers, chopped
  19. 2 tsp chili powder
  20. 2 gloves garlic, minced
  21. 1 tsp ground cumin
  22. 1 tsp dried oregano
  23. 1/4 cup fat-free sour cream
  24. 1 lime, quartered
  25. 2 tbsp chopped fresh cilantro
  26. 12 whole wheat pita crisps
What to do?
Avocado Salsa:

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

Chili:
Meanwhile, heat the oil in a 6 quart dutch oven over medium-high heat. add the onion and the bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes(with juice), broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with avocado salsa, sour cream, and lime wedges. Sprinkle with the cilantro. Serve with pita crisps on side if using.