![[NEW] Poblano Chili With Avocado Cream](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126804021.jpg)
Ingredients
- 2 t. paprika 1 T. chili powder 1 t. salt ½ t. dried oregano 1 t. black pepper 1/4 t. cayenne pepper
- 1 lb. lean beef, cubed 3 T. olive oil 1 red onion, diced 2 poblano peppers, seeded and diced
- 6 cloves garlic, minced 2 1/2 t. cumin 4 c. low-sodium chicken stock 2 (
- 4 oz.) cans no-salt-added diced tomatoes 2 (
- 5 oz.) cans no-salt-added black beans 2 T. + 1 t. lime juice 2 avocados, divided 1/4 c. plain, non-fat Greek yogurt 2 t. minced fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
1. Mix together paprika, chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano and cayenne. Toss with beef to coat.2. Heat the oil in a large stockpot. Add the seasoned beef and cook until browned. Remove from pan and set aside.3. In the same pan, cook the onions, peppers and garlic until soft. Add the stock, tomatoes and beef. Bring to a boil, cover, and reduce to a simmer for 40 minutes.4. Stir in the beans and cook another 10 minutes. Add 2 tablespoons lime juice and season with 1/2 teaspoon each of salt and pepper.5. In a food processor, puree together one avocado, yogurt, cilantro, remaining lime juice and cumin to make the avocado cream.6. Slice the remaining avocado. Garnish with avocado slices and cream.
