Cherry Chipotle Chili: Gluten Free And Vegetarian

• 2 cups Vegetarian Broth
• 1 cup Dried Cherries (located Near The Raisins At The Store)
• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 1 bottle Roasted Red Pepper, Chopped Or One Fresh Red Pepper, Chopped
• 1 Tablespoon Fresh Garlic
• 4 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Dried Oregano
• 4 cups Petite Canned Chopped Tomatoes
• 1 can Black Beans (16oz.)
• 1/4 cups Cilantro
• 2 whole Avocados, Sliced, To Taste
• 1 package Spelt Flour Tortillas
• Coconut Oil For Frying

1. Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.
2. Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); saute about 5 minutes.
3. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally.
4. Add tomatoes and remaining broth, bring to boil.
5. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated.
6. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

vegetarian broth, cherries, olive oil, onion, red pepper, fresh garlic, chili powder, ground cumin, ground coriander, oregano, tomatoes, black beans, ubc, avocados, flour tortillas, coconut oil

Taken from tastykitchen.com/recipes/soups/cherry-chipotle-chili-gluten-free-and-vegetarian/ (may not work)