Logo

Beef and Black Bean Chili with Chipotle and Avocado

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Beef and Black Bean Chili with Chipotle and Avocado


 

The diced avocado topping makes a cool contrast to the thick, spicy chili.

Serves 4.

 

#

3 15-oz. cans black beans, rinsed and drained

1 14-1/2-oz. can diced tomatoes

1 medium chipotle plus 2 Tbs. adobo sauce

 - (from a can of chipotles in adobo sauce)

2 Tbs. extra-virgin olive oil

1 lb. 85% lean ground beef

Kosher salt

1 large red onion, finely diced

1-1/2 Tbs. chili powder

2 tsp. ground cumin

1 lime, juiced

1/2 cup chopped fresh cilantro

Freshly ground black pepper

1 ripe avocado, cut in a medium dice

*

 

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce.

Process until smooth and set aside.

 

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min.

Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes.

Transfer the beef to a large plate using a slotted spoon.

Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min.

Reduce the heat to medium.

Add the chili powder and cumin and cook for 20 seconds.

Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently.

Add half of the lime juice, half of the cilantro, and salt and pepper to taste.

If the chili is thicker than you like, it may be thinned with water.

 

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado.

Season generously with salt and pepper.

Serve the chili topped with the avocado mixture and remaining cilantro.

 

Serving Suggestions: Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.

 

 

Nutrition information (per serving): Size: based on 4 servings, Calories (kcal): 670, Fat (kcal): 29, Fat Calories (g): 260, Saturated Fat (g): 7, Protein (g): 42, Monounsaturated Fat (g): 16, Carbohydrates (mg): 64, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1070, Cholesterol (g): 85, Fiber (g): 18.

 


 

Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 267 times - View and write comments below.
• Meatballs in Peanut Curry SauceThick canned coconut milk tames the fire in this curry. The brand Chao Koh is recommended...
• Casarecce Ragù with RicottaCasarecce is a short rolled pasta whose scroll-like shape invites sauces into its every...
• Meatballs Sweet-and-Sour with Pine Nuts and CurrantsInspired by Sicilian food, these meatballs get vibrant flavor from a vinegar-based...
• Sangria GranitaThe wine's flavor comes through intensely in this granita, so serve smaller portions

Comments

Your email will not be displayed on the site.

Fortæl dine venner om os