Chipotle Chile with Avocado Sour Cream

CentraCare Health Weight Management Recipe

From Julie Morris’s Super Food Kitchen Cookbook

Chile Ingredients

• 6 cups chopped tomatoes
• 2 Tbsp. coconut oil
• 1 medium yellow onion
• 4 cloves of garlic
• 2 stalks of celery
• 2 fresh Anaheim peppers
• 1 lb. sweet potatoes
• 1 Tbsp. chopped fresh thyme leaves
• 1 tsp. chipotle powder
• 4 cups cooked black beans (unsalted)
• 2 Tbsp. wakame flakes
• 3 cups vegetable broth
• Sea salt

Chile Directions

1. Blend 4 cups of the tomatoes in a blender or food processor until a chunky purée has formed. Set aside.
2. In a large pot, melt the coconut oil over medium-high heat. Add the onions and sauté until softened, about 5 minutes.
3. 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.
4. Add the prepared tomato puree, thyme, chipotle, cooked beans, wakame and vegetable broth to the pot.
5. Season with some salt, stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 45 minutes.
6. Taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, adding a little water if necessary.
7. When the chili is finished cooking, serve hot, with a dollop of Avocado Sour Cream.

Avocado Sour Cream Ingredients

• ⅔ cup raw cashews
• ⅔ cup water
• 1 large avocado (preferably Hass variety) peeled and pitted
• 2 Tbsp. fresh lime juice
• ½ tsp. sea salt

Avocado Sour Cream Directions

1. Use a small blender to process the cashews and water together into a smooth cream.
2. 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.)

Yield: 6 servings

Exchanges per serving: 1 Starch; 1 Fat