This gorgeous creamy whipped avocado crema pairs perfectly with your favorite protein, as a dip for your favorite veggies, and is perfect even as a salad dressing. It is rich, yet bright, spicy, and full of only whole food ingredients. Light and dreamy and the perfect healthy addition to any savory meal.
Serves 6-8
Ingredients
3 tbsp avocado oil
2 medium yellow onions
1 red bell pepper
10 garlic cloves
2 tbsp cumin
1-3 tsp cayenne
2 lbs ground beef (80/20)
salt & pepper to taste
28 oz canned tomatoes
14 oz canned tomato sauce
Accoutrements
cheddar cheese
pickled jalapenos
sour cream
green onion
red onion
avocado
Tools
Instant Pot
-or-
pan & crockpot
spatula
cutting board
chef’s knife
can opener
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No Instant Pot? No problem. Scroll down to see the pan & crockpot method marked with an asterisk (*).
Let’s start our cooking adventure with a clean, empty sink, and cleared countertop. Gather all of your ingredients and tools.
Chop the yellow onion and red bell pepper medium-dice and garlic finely. Set them aside.
Open the canned tomatoes, tomato sauce, and have avocado, cumin, cayenne and ground beef on hand.
Plug in the Instant Pot and turn on the sauté function and add avocado oil. When the oil begins to glisten, add the onions, garlic, bell pepper and season with salt and pepper.
Once the aromatics are translucent and soft, add the cumin and cayenne and let the spices bloom.
Add the ground beef and break apart with a spatula. Add the canned tomatoes and canned tomato sauce. Give it a quick stir, secure the lid, turn the dial to sealing and press the bean/chili function.
Now we wait let the Instant Pot do its job and prepare the accoutrements. Because the onion will be raw, I like to do a fine dice, chop the green onions, shred the cheese and either dice or slice the avocado. I think a large-dice is nice for a creamier mouth-feel, but an avocado fan makes for a pretty picture, so that’s what I did. #bloglife
Now, I’m still not super familiar with the Instant Pot, but I do know that after it says it’s finished, it’s never actually finished unless you want to make a big, wet mess in your kitchen, so wait until the small silver valve next to the sealing/venting dial settles back down. This valve rises with pressure and settles as pressure is gradually released. If you really can’t wait, I don’t blame you– the smells are tempting. Put the Instant Pot under the hood and on the stovetop. Turn on the fan, switch the dial on your Instant Pot to venting and watch the steam being sucked up and away. The valve should settle down into its nest and you should be able to remove the lid easily.
*No Instant Pot? Sauté the onions, bell peppers, garlic, seasonings, and ground beef in a pan. Transfer everything to a crockpot and add in the canned tomatoes and tomato sauce. Cook on medium over night (8-10 hours).
This is a hearty, delicious meal that really satisfies your belly during the cold winter months. Enjoy and good luck! -Jihae