Any soup, stew or chilli that is topped with avocado is a win in my book. Something about the creaminess of an avocado mixed into a hot and spicy dish makes my mouth water. Give this one a try on your next chilly night in.
Ingredients
1 finely chopped small yellow onion
1 medium jalapeno, diced
3 cloves of garlic (minced)
4 cups of veggie broth
1 (15 oz) can of tomato sauce
1 (15 oz) can of fire roasted diced tomatoes
1 small bag of frozen corn
1 can of jackfruit (Shredded with hands)
1 can or 2 cups of cooked black beans , drained and rinsed
1 teaspoon of chili powder
2 teaspoons of ground cumin
1 teaspoon of smoked paprika
1 teaspoon of taco seasoning
1 teaspoon of sea salt
1 tablespoon of lime juice
⅓ cup of chopped cilantro
Pepper to taste
Extras:
Tortilla Strips
Cilantro
Preparation
In a large saucepan on medium heat, sauteed garlic and onions with 1-2 tablespoons of water, stirring frequently for 3-4 minutes or until onions start to become translucent. Next, add chopped jalapenos and cook for an additional 1-2 minutes. Add remaining ingredients, except for the cilantro and lime and simmer for 45 minutes. Turn off heat, add cilantro and lime, mix well and let sit for 5 minutes. Serve with guacamole, tortilla strips, and additional cilantro. Enjoy!
Recipe Origin: