This recipe for Curried Butternut Squash Soup is a great way to get your yellow veggies and a little spice, too. When it comes to winter squash soup, I prefer the savory types over the ones that are sweetened with apple or pear. And, since I like curry, I knew I’d probably like this Indian-inspired soup.

Instead of peeling and cutting the squash into cubes, I used about 3 cups of roasted squash that I had made the day before (I cut the squash in half, roasted it in the oven until tender, scooped out the flesh, discarded the peel, proceeded with recipe). I added the roasted squash to the stockpot with the broth, curry and other ingredients, and let it simmer for 15 minutes. Then I used an immersion blender to puree the soup. Next time, I’d let the soup cool then use my blender because the curry stained my white immersion blender yellow. Oh well!

I omitted the honey since I didn’t think the soup needed it, and seasoned it with salt and pepper. Drizzling a little yogurt or sour cream on top of each serving adds pizazz. If you want to keep the soup meatless but add a little protein, garbanzo beans are a nice addition.

Curried Butternut Squash Soup
-recipe from foodnetwork.com

Serves: 4 servings

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Tags: butternut squash, curried, curry, Indian, soup

Now that we’re in asparagus season (oh joy!), I’m coming up with all kinds of ways to use the precious green stalks. This was the first time I’ve ever made Asparagus Soup, though. This soup would be perfect for a Springtime luncheon or first course at a dinner party, because it’s delicious, healthy and super easy to make.

I substituted 1/4 teaspoon of dried tarragon for the summer savory, which complimented the asparagus nicely. The soup is great garnished with a blanched stalk of asparagus or with a dollop of tangy sour cream.

Asparagus Soup
-recipe from Bon Appétit Magazine

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Yield: Serves 6

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory

Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Tags: asparagus, chicken broth, onion, soup

I know it’s officially Spring but it’s still soup weather here in the Pacific Northwest. I made this delicious and healthy Chicken and Vegetable Minestrone recently to combat the chilly weather. It was exactly what I was craving!

I substituted white beans for the garbanzo beans (chickpeas), 1 can of diced tomatoes for the fresh chopped tomatoes, and dried Italian herbs for the fresh ones. I omitted the cabbage and used extra carrots. Serve with crusty bread or rolls. Yumm!

Chunky Chicken Vegetable Minestrone
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

Soup is the ultimate comfort food. Be sure and make extra so you can share with friends. Serves 8 to 10 (makes about 3 quarts).

2 tablespoons olive oil
1 large onion, diced
2 carrots diced
1 red bell pepper, cored, seeded and diced
3 plum tomatoes, cored and chopped
1 summer squash (yellow or zucchini), diced
4 garlic cloves, minced
8 cups chicken broth
1 15-ounce can chickpeas, rinsed and drained
3 cups shredded cooked chicken (meat from a 3 1/2 – 4 pound roasted or poached chicken)
2 teaspoons seal salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup small shape pasta (elbow macaroni or bow tie)
1/2 pound green beans, trimmed and cut into 2-inch pieces
1 cup chopped green cabbage
2 cups fresh spinach, stems removed, washed and drained
8 fresh basil leaves, cut into thin strips
3 tablespoons chopped fresh oregano or marjoram leaves
1/2 cup grated Parmesan cheese

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook and stir about 10 minutes. Add the carrots, bell pepper, tomatoes and squash and cook and stir another 5 minutes. Add the garlic and sit a minute longer.

Add the broth, chickpeas, chicken, salt and pepper and bring to a low boil. Reduce the heat and simmer, uncovered for about 1 hour.

Add the pasta, green beans and cabbage and bring the soup back to a low boil. reduce the heat and simmer for another 15 minutes, stirring occasionally. add the spinach, basil and oregano and remove the soup from the heat and season to taste. Serve hot topped with the freshly grated Parmesan.

I’m linked to: Ultimate Recipe Swap, Tempt My Tummy Tuesday, Tasty Tuesday.

Tags: Chicken, Italian, minestrone, soup, Vegetable

I’m always on the lookout for new soups, especially recipes like this one that feature vegetables. This quick and easy Italian-inspired soup calls for store-bought cheese tortellini (or your favorite flavor) and other ingredients that can be kept on hand.

I followed the recipe except for sauteing some diced onion along with the carrots and celery. I also substituted broccoli for the zucchini and canned diced tomato (about 1/2 cup) for the fresh tomatoes. For protein, I added some diced cooked chicken. Garnish each serving with a dollop of pesto and some Parmesan cheese.

Tortellini and Vegetable Soup
-recipe from williams-sonoma.com

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

2 Tbs. olive oil, plus more for drizzling
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, halved lengthwise and thinly sliced
Salt and freshly ground pepper, to taste
6 cups chicken or vegetable broth
1 lb. fresh cheese tortellini
2 plum tomatoes, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese

In a large saucepan over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.

Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

Tags: broccoli, carrots, parmesan cheese, pesto, soup, tomatoes, tortellini, zucchini

Mole, a Mexican specialty, is a rich, thick sauce with complex flavors. It is usually labor-intensive and includes a long list of ingredients. This quick version of a mole (pronounced MOH-lay) uses canned chipotle chilies and diced tomatoes to form the sauce for tender chunks of chicken. The smoky, spicy sauce includes chocolate, an ingredient commonly found in some moles. Don’t worry, the sauce doesn’t taste like chocolate…it just provides another layer of flavor.

After reading a few other mole recipes, I decided to add 1 teaspoon of oregano, 1 chopped clove of garlic and a dollop of peanut butter to my simmering Chicken Mole with Chipotles. The extra ingredients aren’t necessary but added just a little more flavor. A friend of mine who swung by right after the mole finished cooking got to try some. She loved it (and wanted seconds)! Husband and I loved it, too. The mole was spicy but not too spicy. Serve with steamed rice.

For other fun recipes, check out Foodie Friday.

Chicken Mole with Chipotles
-recipe from epicurious.com

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies. Makes 4 servings.

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin

1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

Tags: Chicken, chipotle chile, chocolate, cumin, Mexican, mole, peanut butter, tomatoes

I made this soup recently when I was hankering for a hot bowl of soup to chase away the winter blahs. It’s simple yet hearty and delicious.

I loved the combination of turkey kielbasa and smoked paprika, both of which added rich and smoky flavors to the soup. I also added some chopped carrots and diced tomatoes for extra color and flavor. Serve the soup with crusty bread and you’ve got a perfect meal for a dreary Pacific Northwest day!

Kielbasa, Kale and Barley Soup
-recipe from Oregonian FOODday, (December 1, 2009)

This robust, sausage-laden soup definitely fits the bill. It’s filling, flavorful and healthful, too, so you don’t have to feel guilty about tucking into a big bowl.

To keep the fat content low, we used turkey kielbasa instead of regular kielbasa. Then we added barley for its fiber and toothsome texture. Potatoes and kale add loads of vitamins A and C — about double the recommended daily allowance — as well as iron and calcium. This recipe makes a big batch, so you’ll have plenty to stash in your freezer for another rainy day. Makes 8 servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken broth
1/2 cup pearl barley
1 bunch lacinato kale (also called dinosaur kale or cavalo nero) or chard, ribs removed, leaves chopped
4 yukon gold or new potatoes, diced
14 ounces turkey kielbasa, split in half lengthwise and cut into 1/4-inch pieces
1/2 teaspoon smoked paprika (see note below)

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes.

Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender.

Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more.

Note:Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).

From Linda Faus, FOODday test kitchen director

Tags: barley, chicken broth, garlic, kale, potatoes, smoked paprika, turkey kielbasa

If you’re looking for a flavorful, exotically-spiced soup then you’ve got to try this recipe! I love the rich combination of curry, coconut milk, peanut butter and sweet potatoes! I made it for the first time a few years ago for Husband and some of his work buddies. The soup received raves from Husband and his pals.

I followed the recipe but simplified a few of the steps. I microwaved the sweet potatoes instead of roasting them, (which saved a ton of time) and used a 14.5-oz can of diced tomatoes instead of buying and roasting Romas. After pureeing the soup, added chopped carrots for extra veggie content (spinach is also a good addition, adding it right before serving). I also added the raw chicken pieces to the soup without searing it first. The soup is so flavorful with all the other ingredients that you’ll never miss the extra step. Plus, you’ll save yourself a few extra minutes and have one less pan to wash. You can use chicken breasts or thighs for this soup—both are great so go with what’s on sale.

Senegalese Peanut Soup with Chicken
Recipe courtesy Emeril Lagasse, foodnetwork.com 

Serves: 2 qts, 4 to 6 servings.

3/4 pound sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup smooth peanut butter
1 cup unsweetened coconut milk
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped, roasted peanuts

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use.

Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.

Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.

Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes.

To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.

Tags: African, Chicken, cilantro, coconut milk, curry, peanut butter, peanut soup, Senegalese, sweet potatoes

I’ve always loved Chinese Hot and Sour Soup. In fact, it’s usually one of the foods I send Husband out to get for me when I feel like I’m coming down with a cold. Now that I have this recipe, though, I can make it myself in just a few minutes.

I followed the recipe as written except for substituting regular mushrooms for the shiitakes. I also took the recipe’s suggestion of adding sesame oil to the soup. Yumm! A steaming bowl of hot and sour soup ready in no time!

For more recipe ideas, check out Ultimate Recipe Swap.

Hot and Sour Soup
-recipe from Martha Stewart Living

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving. Serves 4.

Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Tags: ginger, hot and sour soup, mushrooms, rice vinegar, soy sauce, tofu

Super Bowl and Mardi Gras are coming up so I thought I’d post a gumbo recipe. A true gumbo starts with a roux (pronounced “roo”), a slowly cooked mixture of oil and flour. Gumbo takes time to prepare and cook so this is one of those recipes that requires a little bit of planning. Don’t let this scare you off, though. Gumbo is well worth the few extra steps involved in making it.

It’s important to have all ingredients chopped and ready to go before starting the gumbo. And, you must be patient when making the roux. You do not want to be multi-tasking while making the roux, which takes a good 25 minutes or so of constant stirring at medium heat (or lower). Be careful not to burn the roux (dark specks or a burnt smell) or you’ll have to toss it out and start all over to make a new one. Once the roux is a dark brown color (I make mine the color of dark brown sugar) then you add in the chopped onions, celery and red bell pepper. The rest of the recipe is relatively easy. Gumbo is great for entertaining because it can be made a day ahead and reheated. For serving, spoon a little cooked rice in a bowl and ladle the hot gumbo over it. Serve with Tabasco Sauce for an extra kick.

Note: this recipe includes directions for making Emeril’s ESSENCE Creole Seasoning. Since the gumbo recipe calls for using only 1 tablespoon of it, I just make a smaller amount of ESSENCE.

Chicken and Smoked Sausage Gumbo with White Rice
-Recipe courtesy Emeril Lagasse – foodnetwork.com

EMERIL’S NOTE ON ROUX: If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup.

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve. Yield: 7 cups.

Tags: Chicken, gumbo, roux, smoked sausage

This delicious chili is easy to make and loaded with flavor. I love the combination of the creamy avocados with the smokiness of the chipotle pepper. Mmmm, this recipe is a winner!

I started with cooking the beef most of the way then added the onions to the pot while the beef finished cooking (therefore eliminating the remove-the-beef-from-the-pot step). I then spooned off as much fat as I could and discarded it. Since my chili was a bit thicker than I wanted it, I added more broth and some beer to thin it out, then added a little more chili powder and cumin. I used beef broth instead of chicken broth to bump up the beef flavor.

The recipe calls for using a food processor to blend some of the beans with the tomatoes and chipotle pepper. If you don’t have a food processor, chop the chipotle pepper and use a potato masher to smash the beans. The mixture will be chunkier than the original recipe but that’s ok…it’s chili. This recipe is easily doubled and is great for entertaining because it can be made the day before and reheated. Garnish each serving with avocado and your favorite chili toppings.

Beef & Black Bean Chili with Chipotle & Avocado
-recipe from finecooking.com

Serves four.

3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle pepper plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

Serving Suggestions:
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.

Tags: black bean, chili, chipotle, ground beef