Tuesday, February 4, 2014

Pinto Bean and Sweet Potato Chili

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
  1. 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.

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