Ingredients

• 2 ears fresh corn
• 1 (10-oz) Caesar salad kit
• 2 teaspoons chipotle hot sauce
• ½ cup smoked sun-dried tomatoes, coarsely chopped
• 1 ripe Hass avocado, coarsely chopped

Steps

1. Slice corn from cobs (about 1 ½ cups) into salad bowl; scrape cobs with back of knife to release remaining juices. Add dressing packet from salad kit and hot sauce to corn; stir until blended.
2. Chop tomatoes; peel, pit, and chop avocado. Add to bowl with remaining salad kit ingredients; toss to coat. Serve.

Ingredients

• 1 tablespoon olive oil
• 1 cup prediced yellow onions
• 1 lb lean ground beef, 7% fat
• 1 (1.25-oz) package chili seasoning
• 1 teaspoon pumpkin pie spice
• ¼ cup brown sugar
• 2 (15-oz) cans reduced-sodium black beans, drained
• 2 tablespoons tomato paste
• 2 (10-oz) cans fire-roasted diced tomatoes with green chiles
• ½ cup strong cold-brewed coffee
• 4 cups beef stock (or broth)
• 2 oz dark chocolate
• 1 ripe Hass avocado, coarsely chopped

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Place oil and onions in pot; cook and stir 3–4 minutes or until onions are tender. Add beef, seasoning, pumpkin pie spice, and sugar; cook 4–5 minutes, stirring to crumble meat, and until no pink remains.
2. Drain beans. Stir in tomato paste, tomatoes, coffee, beans, and stock. Bring to a boil, then reduce heat to low; simmer 30 minutes (or 1 hour). Break chocolate into pieces; stir in during last 5 minutes of cook time until melted and sauce has thickened. Peel, pit, and chop avocado. Top chili with avocado; serve. (Makes 8 servings.)