Bean Chili with Avocado Salsa
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 45mins
-
- Serves
- 4
-
- Calories
- 476
Pile this heart vegetarian chili high with tangy salsa and cooling sour cream for the ultimate homemade comfort food.
recipe updated Nov 17, 2021
Ingredients
-
- Cumin seeds
- 2 teaspoons
-
- Red onion
- 1
-
- Celery stalk
- 1
-
- Jalapeño pepper
- 1
-
- Sundried tomato
- 50 g
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- Cilantro
- as needed
-
- Jalapeño pepper
- 1
-
- Olive oil
- 3 tablespoons
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- Fresh oregano
- 1 teaspoon
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- Canned tomatoes
- 800 g
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- Sugar
- 2 teaspoons
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- Vegetable stock
- 300 ml
-
- Canned red kidney beans
- 800 g
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- Avocado
- 1
-
- Tomato
- 2
-
- Lime juice
- 2 teaspoons
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- Salt & pepper
- as needed
-
- Sour cream
- 100 g
Tools
-
Stove
-
Work surface
-
Large saucepan
-
Small bowl
-
Medium bowl
Step preview
- Add olive oil to a clean large saucepan and heat
- Once the oil is hot, add cumin seeds, fresh oregano, red onion, celery stalk and jalapeño pepper
- Cook gently until lightly browned - 8 min
- Add canned tomatoes, sundried tomato, sugar, vegetable stock, canned red kidney beans and cilantro
- Bring to a boil
- Reduce until thickened - 20 min, low heat
- Thinly slice avocado
- Halve the tomatoes and scoop out the seeds
- Dice thinly the tomato flesh
- Add avocado and tomato to a small bowl
- Add jalapeño pepper and lime juice and mix well
- Pour beans into 4 medium bowls
- Season with salt & pepper
- Top with dollops of sour cream
- Serve with the fresh salsa on top