Friday, November 16, 2012
Walnut & Black Bean Chili with Avocado Salsa
Black beans and walnuts serve as a base for this chipotle and ancho spiced chili, spritzed with lime and garnished with a quick and easy avocado salsa.
Walnut & Black Bean Chili
1/2 cup walnuts
1-15oz can diced tomatoes
3-6" corn tortilla, torn into chunks
1 cup refried beans
2 garlic cloves
1 chipotle pepper plus 1 tbl adobo sauce
2 tbl extra virgin olive oil
1 medium red onion, small dice (reserve 2 tbl for avocado salsa)
1 tbl chili powder
1 tbl cumin
1 tsp ancho chili powder
1/2 tsp salt
1-15oz black beans, drained and rinsed
2 cups vegetable broth
2 cups water
2 limes, divided
2 radishes, thinly sliced
Grind up the walnuts in a food processor into coarse crumbs. Set aside. Add the tomatoes, tortillas, refried beans, garlic, chipotle and adobo into the processor and blend until smooth. Set aside.
Sweat the onions in olive oil in a medium pot until soft and translucent. Add the walnuts and saute until toasted, 5 minutes. Season with chili powder, cumin, ancho and salt. Cook for 3 minutes.
Add tomato mix along with the beans, broth and water. Bring to a boil then reduce to a simmer.
Cook over medium-low heat for 30 minutes until thick, stirring often.
Add the juice of one lemon and taste to season with salt if necessary.
Divide into portions and garnish with lime wedges, radish slices and avocado salsa.
3 tbl roughly chopped cilantro
2 tbl minced red onion
Combine the avocado, cilantro and red onion and mash into a coarse salsa. Taste and season with salt.