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 cup  chicken broth
1   45oz can diced green chilies
2 can  diced tomatoes w/ green chilies
1   15oz can rinsed butter beans
2 cup  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 
 
 
 
-- 
(ID: 2803) Mirror: rec.food.recipes: Sun, Apr 24, 2005


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