Vegetarian Texas Chili with Lime Sour Cream

1 28 oz. can pinto beans

1 T corn oil

1 small yellow onion, finely diced

1 to 2 t minced garlic

1 mild green chili (anaheim),seeded and finely diced (You can also add a hot chili too)

1 red bell pepper, seeded and finely diced

1 cup diced tomatoes

1 1/2 t cumin

1 t ground coriander

1 t salt

2 t fresh oregano

2 T minced cilantro

1/3 c Monterey jack, for garnish

1/3 c Lime Sour Cream, for garnish

1 ripe avocado, chunked

Warm a heavy skillet over medium-high heat. Add the corn oil, onion and garlic and saute until the onion is sweet and golden brown. Add the chili, red pepper, tomato, cumin, coriander, and salt. COntinue to cook until the chili is bright green and fragrant. Add the beans to the onion mixture and simmer for 10 minutes. Stir in the oregano and cilantro. Taste for salt. Spoon the chili into wide bowls and top with cheeses, Lime Sour Cream and avocado. Serve. Serves 4 to 6.

Lime Sour Cream

1/3 cup sour cream

1/8 t grated lime zest

1 t lime juice

1/8 t paprika

pinch black pepper and salt

Mix and keep refrigerated.

Camille Ebert