Chorizo Chili with Avocado Créme Fraîche


My trip to overseas to Southeast Asia was a remarkable experience. What is less remarkable has been my return to a harsh, Minnesota winter. To cope with the cold I decided to make a spicy chili, full of flavor and an abundance of textures. Feel free to play around with the spices used. I would say this is a solid medium spice level. If you’d like to bump up the heat, add in some fresh jalapeños.


– 1 medium onion, diced
– 1 bag of mini sweet peppers, de-seed and dice
– 2 Tbls chili powder
– 1 tsp chipotle
– 1 1/2 tsp cumin
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 8 oz vegan chorizo (Upton’s is a great brand, Trader Joe’s also has a good one)
– 28 oz can diced tomatoes
– 14-28 oz water

For Avocado Créme Fraîche
– 1/2 avocado
– 2 Tbls plain fat free Greek yogurt
– lime juice
– dash of garlic salt
– dash of nutritional yeast

1. Sauté onion and peppers in a little olive oil or water. Once soft, add the spices in
2. Next you can put the remaining ingredients in the pot. Simmer for 10-15 minutes

3. To make the avo créme fraîche, combine all ingredients, whip together until smooth


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