What began as a roasted pepper soup, soon became a sauce with black beans, chicken and avocados over brown rice.

16-18 small sweet red & orange peppers (you could also use 1 or 2 large sweet bell peppers)  
2 tbs coconut cream
1 leek, chopped
2 c chicken broth
2 chicken breasts
2 cloves garlic, pressed
1/2 c white cooking wine
1 tsp thai spice
1 tsp herbes de provence
1 tsp salt
2 c black beans (I had already soaked and cooked them the day before)
1 1/2 c brown rice
2 avocados, diced

1. Roast peppers on a greased cookie sheet.  After skins are blackened, place in brown bag for 12 minutes to steam.  Peel off black skin, remove seeds, and slice.

2. While peppers are roasting, saute leeks and garlic in olive oil.  Poach chicken and save broth for the sauce. Chop chicken into bite size pieces.

3. In a large pot (or crock pot, as I did), combine chicken, 1 1/2 cups of the chicken broth, coconut cream,white wine, herbs, spices, and black beans.

4.  In blender, puree leeks, garlic, peppers, and 1/2 c of the chicken broth.

5. Add puree to pot and simmer for 20 minutes.

6. Serve over rice with avocados on top.