Chili

Black Bean Chili with Avocado Salsa

This was a hit with the whole family.  The Avocado salsa was delicious on top of the chili.  T

he girls like their chili with cheese, sour cream and Frito lays.  My theory is that you need to start off small.  If I make the girls eat their chili with the Avocado Salsa we will be fighting, but if I keep it the same as always they will eat their chili right up.  I have food that everyone likes chili and they hardly notice that there is no meat in it.

1tbsp vegetable oil

2 onions, chopped

2 carrots chopped

2 cloves garlic, minced

1 jalapeno seeded and minced

1tbsp chili powder

1 tsp. each ground cumin and dried oregano

¼ salt

2 cans (28 oz. each) stewed tomatoes

2 cans black beans drained and rinsed

2 sweet red peppers chopped

¼ cup tomato paste

in large sauce pan heat up oil

cook: onions garlic, carrots, jalapeno pepper, chili powder, cumin, oregano and salt

for about 5 minutes or until onions are soft.

Place all ingredients in the slow cooker.

Cover and cook on low for 6 hours.

Avocado Salsa

2 avocados peeled, pitted and diced

2 tbsp. minced red onion

2 tbsp. chopped fresh coriander (I used cilantro and it was good)

2 tbsp. lime juice

Pinch salt and pepper

Mix all ingredients then serve on top of chili, along with whatever chili toppings you like. 

this is the only photos I have of the Chili,  next time I will get the finished product for you

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