The diced avocado
topping makes a cool contrast to the thick, spicy chili.
3 15-oz. cans
black beans, rinsed and drained
can diced tomatoes
1 medium chipotle
plus 2 Tbs. adobo sauce
- (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin
1 lb. 85% lean
1 large red
onion, finely diced
1-1/2 Tbs. chili
2 tsp. ground
1 lime, juiced
1/2 cup chopped
1 ripe avocado,
cut in a medium dice
of the beans into the bowl of a food processor, along with the tomatoes and their
juices, chipotle, and adobo sauce.
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.
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
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.
a small bowl, mix the remaining lime juice and onion with the avocado.
with salt and pepper.
Serve the chili
topped with the avocado mixture and remaining cilantro.
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them
as an additional chili topping.
(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.