I made the spiciest chili ever. But it was soooooooo good.
Chipotle Black Bean Chili with Avocado Cream
(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
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.