Chipotle Chili with Avocado Sour Cream

Chipotle Chili with Avocado Sour Cream


You’d never guess this savory chili contains healthy wakame in it since it almost melts away while cooking, leaving only its minerals and detoxifying benefits behind.

Like most good chilis, this recipe loves a nice, slow cook to allow the flavors to meld, but is definitely worth the wait.

Makes 4 servings

6 cups chopped tomatoes, divided
2 tablespoons coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 fresh Anaheim peppers, diced
1 lb sweet potatoes, peeled and diced
1 tablespoon fresh thyme leaves, chopped
1 teaspoon chipotle powder
4 cups cooked black beans (unsalted)
2 heaping tablespoons wakame flakes
3 cups vegetable broth
sea salt, to taste
Avocado Sour Cream (recipe follows)

Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.

In a large pot, melt the coconut oil over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and sauté for about 5 minutes longer to help break down the tomatoes. Add the prepared tomato puree, thyme, chipotle, cooked beans, wakame, and vegetable broth to the pot. Season with some salt, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, adding a little water if necessary. When the chili is finished cooking, serve hot, with a dollop of Avocado Sour Cream. 


2⁄3 cup raw cashews
2⁄3 cup water
1 large avocado (preferably Hass variety), pitted and peeled
2 tablespoons fresh lime juice
½ teaspoon sea salt

Use a small blender to process the cashews and water together into a smooth cream. Add the avocado, lime juice, and sea salt, then blend again to form a whip. Refrigerate until ready to use. Will keep for several days in a sealed container, refrigerated.

Reprinted with permission from Superfood Kitchen  © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris.

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