Vegetarian Chili w/ Avocado Salsa

Ingredients

Avocado Salsa

• 1 Medium California Avocado - Peeled, Pitted & Finely Chopped
• 1 Small Tomato - Finely Chopped
• 1/4 Red Onion - Finely Chopped
• 1 Clove Garlic - Minced
• 1 Tbs Chopped Fresh Cilantro
• Juice of 1 Large Lime
• 1/4 Tsp Ground Cumin
• 1/4 Tsp Ground Black Pepper

Vegetarian Chili

• 2 Tsp Extra-Virgin Olive Oil
• 1 Onion - Chopped
• 1 Red Bell Pepper - Chopped
• 3/4 Can (14-19 oz) Black Beans - Rinsed & Drained
• 3/4 Can (14.5 oz) Diced Tomatoes w/ Juice
• 3/4 Can (14 oz) Vegetable Broth
• 1 Can (4 oz) Green Chili Peppers - Chopped
• 2 Tsp Chili Powder
• 2 Cloves Garlic - Minced
• 1 Tsp Ground Cumin
• 1 Tsp Dried Oregano
• 1/4 Cup Fat-Free Sour Cream
• 1 Lime - Quartered
• 2 Tbs Chopped Fresh Cilantro

Preparation

• In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
• Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream, and lime wedges. Sprinkle with the cilantro.