Photo: Julie Morris
You'd never guess this savory chili contains healthy wakame in it since it almost melts away while cooking, leaving only its minerals and detoxifying benefits behind. Like most good chilis, this recipe loves a nice, slow cook to allow the flavors to meld, but is definitely worth the wait.
Make the avocado sour cream: Use a small blender to process the cashews and water together into a smooth cream. Add the avocado, lime juice and sea salt, then blend again to form a whip. Refrigerate until ready to use. (Will keep for several days in a sealed container, refrigerated.)
Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.
In a large pot, melt the coconut oil over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and sauté for about 5 minutes longer to help break down the tomatoes. Add the prepared tomato puree, thyme, chipotle, cooked beans, wakame, and vegetable broth to the pot. Season with some salt, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, adding a little water if necessary. When the chili is finished cooking, serve hot, with a dollop of Avocado Sour Cream.
Reprinted with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris
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Published on January 11, 2012