Recipe Name Chipotle Chili by Julie Morris Submitted by Guest Recipe Description Chipotle Chili with Avacado Sour Cream recipe by Julie Morris. Published in the Superfood Kitchen by Julie Morris. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 6 large whole (3\" dia) Tomatoes chopped 2 tablespoons coconut oil, melted 1 medium (2-1/2\" dia) Onion, chopped 4 clove garlic minced 2 stalk, small (5\" long) celery 1 pepper seeded jalapeno pepper chopped finely 1 cup, cubes Yam or sweet potato, 1 1/2 pounds peeled and diced 1 tablespoon thyme fresh 4 cup black beans, canned, Bush's 3 cups broth, vegetable, swanson, fat free Steps Sequence Step 1 In a large pot, heat coconut oil over medium-high heat 2 Add onions and saute about 5 minutes. 4 Add tomato puree (4 C of the chopped tomatoes pureed in a blender to a chunky puree). Add thyme, chipotle, beans, wakame and vegetable broth. 5 Season with salt to taste. Bring to a boil, then reduce heat to low, cover an simmer for 45 minutes. 6 Taste again, add salt if needed. Simmer over low heat for additional 15 minutes. If too thick, add some water.