Perfect vegetarian treat after a cold grey day. You can easily modify this recipe for no dairy - skip the Greek yogurt and the avocado and it will still be creamy. And leave out the brown sugar and it will still be yummy!

1. For the chili:
In your food processor, combine 1 and 1/2 cups of the black beans, the water, and the sugar. Process the mixture until smooth.

2. Transfer the bean puree to a medium bowl and stir in the remaining beans. Set aside.

3. In a large sauce pot or Dutch oven, heat the olive oil until shimmering over medium-high heat.

4. Add the onion and bell peppers, stirring occasionally, and cook until the onions are softened and translucent, about 5 min.

5. Add the chili powder, cumin, oregano, and cayenne pepper to the mixture, stirring to coat.

6. Add the bean mixture, salsa, tomato paste, and vegetable broth. Bring the mixture to a boil.

7. Reduce the heat to low and simmer for about 30 min, stirring occasionally.

8. For the avocado cream:
In your food processor, combine the avocado, Greek yogurt, lime juice, cumin, and salt. Process the mixture until smooth, adjusting the seasonings accordingly. Serve the chili with a tablespoon or so of the avocado cream.

Enjoy!