Chipotle Black Bean Chili with Avocado Cream

I made the spiciest chili ever. But it was soooooooo good.

Spiciest Chili Ever

Chipotle Black Bean Chili with Avocado Cream
Ingredients
(adapted from Eats Well With Others and only adapted because I forgot some ingredients)

  • 2 tbsp olive oil
  • 4 large carrots, peeled and diced
  • 1 large onion, diced
  • chipotle peppers in adobo, minced (I used too much.)
  • 4 cup chicken broth
  • 1 15-oz. can black beans, rinsed
  • 1 small ripe avocado
  • 1/4 cup sour cream
  • 1 tsp lime juice
  • too much chili powder

Directions
Heat the oil in a 4 quart saucepan. Add the carrots and onions and cook until tender, stirring occasionally.

Add the peppers and cook for 1 minute.

Stir the broth and the beans into the pan and bring to a boil. Reduce the heat to low and simmer for 25 minutes.

In the bowl of a food processor, combine the avocado, sour cream  and lime juice. Pulse until smooth.  Season to taste with salt.

Serve chili topped with the avocado cream.

I used waaaaaaay too much of my Husband’s homemade chili powder. Way too much. So spicy I had to cut the soup with milk and Parmesan.

Which are also optional ingredients. If you want.

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