As you may know, I’m pregnant! I’m not having any cravings, but usually by this time during the summer, I’m ready for comfort foods! I’ve been wanting things like chili, stews, pumpkin spice things, cinnamon etc. So I’m working on getting the comfort food taste but keeping that light and fresh summer feel. That brought me to this recipe! It’s hearty and comforting, yet light and summery! I even used the leftovers for a quesadilla and in scrambled eggs! You literally put everything into one pot, so it couldn’t be easier! Enjoy.
◦ olive oil
◦ 1/2 onion, diced
◦ 1 green bell pepper, diced
◦ 1 clove garlic, minced
◦ 1 28oz can whole stewed tomatoes (break them up into smaller pieces using your hands or potato masher)
◦ 1 can black beans, drained and rinsed
◦ 1 teaspoon chili powder
◦ 1 teaspoon cumin
◦ 2 cups fresh or frozen corn kernels
◦ 1 avocado, diced
◦ ½ a lime juiced
◦ cheddar cheese, grated
Heat oil in a large pot over medium high heat. Add onion and cook for 2 minutes. Add garlic and cook for 1 minute. Add green pepper and cook 2 more minutes. Add tomatoes, black beans, chili powder, and cumin. Bring to a boil. Reduce heat and simmer for 10 minutes. Add corn and return to a boil. Reduce heat and simmer 5 more minutes. Season with salt and pepper. In a separate bowl, gently toss diced avocado and lime juice. Serve chili topped with avocado and cheese (For vegan version, use vegan cheese or leave it out).