Monday, June 18, 2012

Sweet Potato and Black Bean Chili with Avocados and Avocados from Mexico

I love avocados and am always looking for an excuse to add it to my food.  So, more often than not I'm google 'avocado recipes' and looking for new sites that have ideas.

The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies (like me) who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.

So, not only can you look for recipes, you can add your own, which I did with the recipe below. Here is the link to add your recipe, too:
Submit a recipe to the Recipes From Avocado Lovers website from Avocados From Mexico

Now on to my recipe.  My family absolutely loves The Pioneer Woman's chili, but I've been wanted to make a veggie chili for awhile, so I set about to do just that.  You can definitely change up the veggies in this recipe, instead of sweet potatoes have zucchini and mushroom, etc.  And you can change the beans, as well.  But this is one good chili, and the avocados definitely help add creaminess and tone done the heat.  So, don't think this is an optional topping...avocados add a lot to this dish!

This post is featured on Slightly Indulgent Tuesday.

Sweet Potato and Black Bean Chili with Avocados
2T oil
1 small onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
4 cups chopped sweet potatoes
1/2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder
1 14-16 oz can tomato sauce
1 can Rotel tomatoes with peppers
2 cans black beans, drained and rinsed
1/4 cup masa flour
1/2 cup warm water
1-2 avocados, diced

Heat oil over medium high heat in a large saucepan.  Add the onion and bell pepper and cook for 3-5 minutes, until softened.  Add in garlic and cook 1-2 more minutes.  Stir in the sweet potatoes and cook for another few minutes. 

Add in the salt, oregano, cumin, chili powder, tomato sacue and rotel and mix well.  Bring the mixture to a boil, then reduce heat and cook for 30 minutes.  Add in black beans and cook for at least another 30 minutes, or until the sweet potatoes are fork tender. 

In a small bowl mix together the masa flour and the warm water, and the flour mixture to the chili and cook until thickened.

Top each serving of chili with avocado.

This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

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