Avocado Chili


Salutations, lovely Sporkers! To those of you who are still dealing with aching livers from the insanity of Fat Tuesday (it was only a week ago, okay?), you are in luck! I am passing along this, my favorite chili recipe, to aid in your recovery.

This is healthy and super easy to make, mostly because you just add all the ingredients to the pot and let it sit! The crock pot is one of the greatest inventions of all time, and no, I am not overstating its importance. Marvel in wonder! Start it in the morning and by the time you come home, dinner is ready to go and the house smells phenomenal!

For all you rebels out there, this is also an easy meal to make vegetarian. Just skip the step with the meat and maybe add another bean to compensate. Protein is good for you! And the garlic in the chili is known to be an excellent detoxifier. This is not a recipe for vampires. Although…it may be the perfect way to smoke them out if they are hiding amongst you.

Healthy, filling, and incidentally freaking good! I have made this baby last for a whole week’s worth of meals but if you want to share and be renowned among your friends for your cooking skills…go right ahead.

Avocado Chili

1 pound lean ground beef
1/2 cup red onion, chopped
2 heaping tablespoons chili powder
2 tablespoons minced garlic
2 tablespoons cilantro
1 teaspoon crushed red pepper flakes (this is where the spicy comes in so be wary, folks)
15-ounce can white beans
15-ounce can black beans
15-ounce can pinto beans
15-ounce kidney beans
4 zucchini, chopped
4 cups red bell pepper tomato soup
1 heaping tablespoon sea salt
avocado (excluding the skin and the pit)
Wooden spoon
Medium sized skillet
Crock Pot aka Slow Cooker

Brown the meat in a medium sized skillet. Using the wooden spoon, break the giant chunk of hamburger into smaller bite sized bits.

Open and drain the cans of beans.

Add meat, onions, chili powder, garlic, cilantro, sea salt, crushed red pepper flakes, beans, zucchini, and red bell pepper tomato soup to the slow cooker and stir well.

Depending on how much time you allotted until dinner, you can either cook the chili on high for 4-5 hours, or low for 6-8 hours.

Skin the avocado (this is a laborious process…not!). Serve on top of the chili in diced or sliced form. Feel free to go crazy on the garnishes, add cheese or onions. Whatever makes your liver happy!

Post by Alex Castanon. Picture from http://www.drjohnlapuma.com. Recipe adapted from hayliepomroy.com