Bean Chili with Avocado Salsa

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Pile this heart vegetarian chili high with tangy salsa and cooling sour cream for the ultimate homemade comfort food.

recipe updated Oct 8, 2019


  • Cumin seeds icon
    Cumin seeds
    2 tsp (4g)
  • Red onion icon
    Red onion
    1 (135g)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (14g)
  • Sundried tomato icon
    Sundried tomato
    50g (about 2¾)
  • Cilantro icon
    as needed
  • Jalapeño pepper icon
    Jalapeño pepper
    x 1 (about 14g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Fresh oregano icon
    Fresh oregano
    1 tsp (2g)
  • Canned tomatoes icon
    Canned tomatoes
    800g (about 2)
  • Sugar icon
    2 tsp (8g)
  • Vegetable stock icon
    Vegetable stock
    300ml (1¼ cups)
  • Canned red kidney beans icon
    Canned red kidney beans
    800g (about 2¾ cups)
  • Avocado icon
    1 (165g)
  • Tomato icon
    2 (280g)
  • Lime juice icon
    Lime juice
    2 tsp (10g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sour cream icon
    Sour cream
    100ml (½ cup)


  • kCook icon Work surface
  • kCook icon Large saucepan
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Heat olive oil to a clean large saucepan
  2. Add cumin seeds, fresh oregano, red onion, celery stalk and jalapeño pepper to the large saucepan
  3. Cook gently until lightly browned - 8 min
  4. Add canned tomatoes, sundried tomato, sugar, vegetable stock, canned red kidney beans and cilantro to the beans
  5. Boil
  6. Reduce until thickened - 20 min, low heat
  7. Add avocado to a clean work surface
  8. Slice thinly
  9. Add tomato to the vegetables
  10. Slice lengthwise
  11. Scoop with teaspoon
  12. Dice thinly
  13. Transfer vegetables to small bowl
  14. Add jalapeño pepper and lime juice to the dressing
  15. Mix well with tablespoon
  16. Transfer beans to 4 medium bowls
  17. Season with salt & pepper
  18. Top with sour cream bit by bit
  19. Serve
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