Chilly Chili
3 chopped shallots
1 Tbsp chili powder
2 chopped garlic cloves
1/4 tsp white pepper
3 peeled and seeded chopped avocados
1 large jar green salsa
2 cups chicken broth
1 (4.5oz) can diced green chilies
2 cans diced tomatoes w/ green chilies
1 (15oz) can rinsed butter beans
2 cups plain yogurt
Topping;
1/2 cup light cream
1 lime, juiced
1/4 cup sour cream
1 avocado, seeded and diced
1/4 cup dry sherry
1/2 cup chopped scallion greens
1/4 cup fresh chopped cilantro
1 Tbsp fresh chopped cilantro
1 tsp cumin
1 pint sour cream
In a food processor, combine the shallots, garlic, avocados and chicken
broth for 30 seconds or until smooth. Pour this into a large bowl.
Process the tomatoes with the yogurt, light cream, sour cream and sherry for
15 seconds. Add the herbs and spices and process for 15 seconds. Pour this
into the large bowl with the other stuff.
Stir in the salsa and chilies. To prepare topping; Toss the avocado with the lime
juice. Garnish the top of each serving with avocado, a dollop of sour cream and a
pinch of the scallions and the cilantro. Serve chilled.
Makes 12 appetizer servings or 5 lunch servings
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