food

Chipotle Chili With Avocado Sour Cream [Vegan] [Regular or Instant Pot]

This recipe is by Julie Morris, from her “Superfood Kitchen” cookbook. She really knows how to work with healthy ingredients and make the flavors sing! I couldn’t recommend her books more highly.

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This is one of our family’s favourite meals! Neither my husband nor I like traditional chili, but this vegan version is always a hit – even with guests and our 2.5 yr old! We also don’t like sour cream, but we enjoy the avocado version. In my opinion, the chili is awesome with or without the sour cream, but my husband requires the cream.

Julie also notes in her recipe that cooking beans with seaweed is a common practice in many parts of Asia. Aside from enhancing the beans’ flavor and texture, seaweed also assists in neutralizing the notorious enzyme in beans that can lead to gas.

I forgot to include the sour cream in our initial photoshoot (just goes to show that it’s great both ways!), so here it is digitally on the side.

I’ll also note that my husband has discovered another way of enjoying this great stuff. He blends the chili into a mush and uses it to top chili dogs!

Chipotle Chili With Avocado Sour Cream

  • Servings: 4
  • Difficulty: easy
  • Print

Chili Ingredients

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

Chili Instructions

  1. Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.
  2. In a large pot, melt the coconut oil over medium-high heat. Add the onions and saute until softened, about 5 minutes.
  3. Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and saute 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. Season with some salt, stir to combine & bring to a boil.
  5. 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 & some homemade crusty bread!

Instant Pot Version

  1. Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.
  2. Turn the Instant Pot to saute – medium setting and melt the coconut oil. Add the onions and saute until softened, about 5 minutes.
  3. Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and saute for about 5 minutes longer to help break down the tomatoes.
  4. Add the prepared tomato puree, thyme, chipotle, cooked beans, and vegetable broth to the pot. Season with some salt and stir to combine.
  5. Put the lid on the pot, turn the pressure valve to “sealing” and cook on high pressure for 20 minutes.
  6. Release the pressure manually, or naturally if not in a hurry (there will be some sputtering with manual release).
  7. Add the wakame, taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, or until it reaches your desired consistency (leftovers will be thicker).
  8. Serve hot, with a dollop of Avocado Sour Cream.

Avocado Sour Cream Ingredients

• 2/3 cup raw cashews
• 2/3 cup water
• 1 large avocado (preferably Hass variety), pitted and peeled
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt

Avocado Sour Cream Instructions

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

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