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Bean Chilli on a bed of rice topped with salsa and avocado.
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5 from 12 votes

Bean Chilli

A hearty and delicious chilli doesn’t have to have meat in it and this Bean Chilli with Avocado Salsa will definitely hit the spot.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Diet: Gluten Free, High Fibre, Vegan
Allergen: Celery
Servings: 6 people
Calories: 300kcal
Author: Dannii Martin

Ingredients

Chilli

  • 1 tablespoon of Olive oil
  • 1 Red onion diced
  • 1 Carrot peeled and diced
  • 6 Mushrooms diced
  • 1 rib of Celery diced
  • 4 Garlic clove crushed
  • 1.2 kg of Canned beans drained (we used black beans, cannellini beans and haricot beans)
  • 800 g of plum tomatoes canned
  • 1 Lime (juice only)
  • 4 tablespoon of Fresh coriander (cilantro) chopped
  • 2 tablespoon of Chipotle paste
  • 1 teaspoon of Ground cumin
  • 1 teaspoon of Paprika
  • 1 pinch of Sea salt and ground black pepper

Avocado Salsa

  • 1 Avocado diced
  • 2 Tomatoes diced
  • 4 Spring onion (Scallion) sliced
  • 2 Jalapeños sliced
  • 1 Lime (juice only)
  • 1 pinch of Sea salt and ground black pepper
UK Metric Measures - US Customary Measures

Instructions

  • Heat 1 tbsp of Olive oil over a medium heat and cook 1 Red onion, 1 Carrot, 6 Mushrooms, 1 rib of Celery and 4 Garlic clove. Cook until softened - about 5 minutes.
  • Add 1.2 kg of Canned beans, 800 g of plum tomatoes, juice of 1 Lime, 4 tbsp of Fresh coriander (cilantro), 2 tbsp of Chipotle paste, 1 tsp of Ground cumin, 1 tsp of Paprika and 1 pinch of Sea salt and ground black pepper. Mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.
  • Meanwhile, make the avocado salsa by mixing together 1 Avocado, 2 Tomatoes4 Spring onion (Scallion), 2 Jalapeños1 Lime and 1 pinch of Sea salt and ground black pepper in a bowl and let the flavours come together until the chilli is ready
  • Serve it all up with some rice and tortilla chips.

Notes

  • Leftovers are delicious served on a jacket potato or nachos.
  • Feel free to adjust the spiciness by using more or less chipotle paste.
  • You can use any beans you like or just one kind. We like using a mixture for a variety of texture and taste.

Nutrition

Serving: 1Portion | Calories: 300kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1315mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3565IU | Vitamin C: 45.5mg | Calcium: 110mg | Iron: 3.9mg

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