Avocado White Bean Chili
(4 serving)
Ingredients:
1 ripe fresh avocado, pitted, peeled and cubed
2 tbsp. olive oil
1 medium onion, diced
1-2 jalapeno peppers, seeded, finely diced
2 gloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
2 (15 ounce) cans cannellini beans, drained
3 cups reduced sodium or regular chicken broth
1/2 tsp. dried oregano
2 cups shredded cooked chicken
1/4 chopped fresh cilantro
Procedure:
- Heat oil in a large saucepan or dutch oven over medium heat.
2. Add onion, celery, and peppers.
3. Cook, stirring occasionally, until onion is translucent about 7 minutes.
4. Stir in garlic, cumin, coriander, and salt; cook in 2 minutes.
5. Stir in 1 can of beans. Mash with a potato masher or fork until beans are completely mashed.
6. Stir in broth, oregano, chicken and remaining can of beans.
7. Bring to a boil.
8. Reduce heat to a simmer; cover for 20 minutes.
9. To serve, stir half of the avocado and cilantro into the chili.
10. Serve in bowls; top with remaining avocado and cilantro.
Avocado Bacon & Cheddar Macaroni & Cheese
(4 serving)
Ingredients:
1 tsp. salt, plus more for cooking pasta
1 lb. fusilli (corkscrew pasta)
3/4 lb. low sodium bacon
3 cup half and half
2 cup firmly packed low fat shredded sharp cheddar cheese
1/4 tsp. freshly ground black pepper
1 ripe fresh avocado, seeded, peeled and diced
1 large fresh tomato, finely diced
1/2 cups thinly sliced green onions, white and green parts, optional
Procedure:
- Bring a large (6-8 quart) pot of water to a boil.
- Salt generously.
- Stir in pasta and cook according to package directions.
- Darin and return to an empty pot.
- Meanwhile, place a large (12-14 inch) saute pan over high heat for several minutes.
- When hot, add bacon and saute until browned and crispy, about 5 minutes.
- Remove pan from heat and drain the bacon on paper towels. Let it cool and then finely dice.
- Pour off fat from pan and return pan to medium – high heat.
- Add heavy cream and bring it to boil.
- Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
- Pour the sauce into the cooked and drained pasta in the pot.
- Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors. Stirring now and then.
- Add cheddar cheese and bacon. Stir well and cook over medium high-heat, stirring now and then until the cheese has melted and the mixture is thickened, about 3 minutes.
- Season with salt and pepper.
- Gently stir in the diced avocado and tomatoes.
Source: Lisa Shroeder of California Avocado Commission
