This was supposed to be a black bean and sweet potato chili, but when I went to the pantry I only had pinto beans. It was still delicious. The avocado cream recipe came from my Martha Stewart magazine and instead of sour cream, I used cashew cream.
- 2 ripe avocados, pitted, peeled, and coarsely chopped
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- Coarse salt
- 1 pinch chili powder
- 2 jalapenos, ribs and seeds removed, finely chopped (about 3 tablespoons)
- 1/4 cup sour cream
- In a medium bowl, lightly mash together avocados, lime juice, 1/2 teaspoon salt, and chili powder with a fork or potato masher. Fold in jalapenos and sour cream. Season with more salt and serve.