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Chipotle Chili Recipe

December 3, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


Add wonderful colors and flavors to your dinner table this winter with this deliciously hearty recipe. Fill your home with the beautiful scent of these fresh ingredients as they simmer on your stove top. Enjoy!

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Chipotle Chili with Avocado Sour Cream

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 4 servings


For Chili:

4 cups organic tomatoes, pureed

2 cups organic tomatoes, diced

2 tablespoons coconut oil

1 medium yellow onion, diced

4 cloves garlic, minced

2 stalks organic celery, diced

2 fresh Anaheim peppers, diced

1 lb organic sweet potatoes, peeled and diced

1 tablespoon fresh thyme leaves, chopped

1 teaspoon chipotle powder

4 cups cooked, unsalted black beans

3 cups vegetable broth

For Avocado Sour Cream:

¼ cup whole organic raw cashews

2/3 cup filtered water

1 large avocado, pitted and peeled

2 tablespoons fresh lime juice

½ teaspoon sea salt


For Avocado Sour Cream:

1. Use a small blender to combine the cashews and water into a smooth cream.

2. Add in the avocado, lime juice, and sea salt, and blend until it forms into a whipped texture.

3. Refrigerate until ready to use.

For Chili:

1. Melt the coconut oil over medium-high heat, then add the onions until softened.

2. Add the garlic, celery, peppers, sweet potatoes, and diced tomatoes and sauté for about 5 minutes.

3. Add the tomato puree, thyme, chipotle, cooked beans, and vegetable broth, combine, and bring to a boil.

4. Reduce the heat to low, cover, and simmer for 1 hour.

5. Serve hot with a dollop of avocado sour cream.

~Courtesy of Superfood Kitchen by Julie Morris

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