1/2 of an avocado, seeded and peeled
1 T lime juice
Salt
2 slices whole wheat bread, torn
3 T fresh cilantro leaves
2 cloves garlic
1 15-ounce can black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce
1 to 2 t adobo sauce
1 t ground cumin
1 beaten egg
1 small plum tomato, chopped

For guacamole, in a small bowl mash the avocado. Stir in lime
juice; season to taste with salt. Cover surface with plastic wrap
and chill in fridge until ready to serve. (Try adding some sour
cream to make the expensive avocado go further).
Place torn bread in food processor or blender and blend or
process until bread resembles coarse crumbs. Transfer bread
crumbs to a large bowl and set aside.
Place cilantro and garlic in blender or processor and blend
until finely chopped. Add beans, chipotle pepper, adobo sauce
and cumin. Cover and blend using the on off pulse until leans
are coarsely chopped. Ad mixture to bread crumbs. Add egg;
mix well. Shape into 4 half inch patties.
Lisa’s note: I didn’t have the chipotle pepper or adobo
sauce, so I added a can of diced green chilis, ketchup, apple
cidar vinegar and some fresh onion.
Light grease the rack of an uncovered grill. Place patties
on the rack. Grill directly over medium coals for 8 to 10 minutes
or until patties are heated though, turning once halfway
trough grilling.
Lisa’s note: I did them on a cookie sheet in the oven on
broil for 8-10 on each side.

To serve, top patties with guacamole and tomato.

(compliments of Jennifer C)

white chili stock photo -- missing the good stuff on top

White Chili

Topping #1:

Boil and dissolve sugar:
1/2 c sugar
1/4 apple cider vinegar

Add:
Juice of 1 lemon
1 t. onion powder
1 t. paprika
1 t. salt
2 t. celery seed
1/4 c. oil (whisk oil in to form an emulsion, or throw it all in the blender…)

Topping #2:

Combine fresh chopped tomatoes and fresh cilantro, then throw on top