Bean Chili with Avocado Salsa

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    620
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 Feb 14, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Cumin seeds icon
    Cumin seeds
    4g
  • Fresh oregano icon
    Fresh oregano
    2g
  • Red onion icon
    Red onion
    135g
  • Celery stalk icon
    Celery stalk
    45g
  • Jalapeño pepper icon
    Jalapeño pepper
    14g
  • Canned tomatoes icon
    Canned tomatoes
    800g
  • Sundried tomato icon
    Sundried tomato
    50g
  • Sugar icon
    Sugar
    8g
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Canned red kidney beans icon
    Canned red kidney beans
    800g
  • Cilantro icon
    Cilantro
    as needed
  • Avocado icon
    Avocado
    165g
  • Tomato icon
    Tomato
    280g
  • Jalapeño pepper icon
    Jalapeño pepper
    14g
  • Lime juice icon
    Lime juice
    10g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sour cream icon
    Sour cream
    100ml

Tools

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

Step preview

  1. Prep and set aside cumin seeds: crushed
  2. Prep and set aside red onion: chopped
  3. Prep and set aside celery stalk: chopped
  4. Prep and set aside jalapeño pepper: deseeded & sliced
  5. Prep and set aside sundried tomato: finely sliced
  6. Prep and set aside cilantro: chopped
  7. Prep and set aside jalapeño pepper: destalked & finely chopped
  8. Get a clean large saucepan
  9. Heat olive oil
  10. Add prepared cumin seeds
  11. Add fresh oregano
  12. Add prepared red onion
  13. Add prepared celery stalk
  14. Add prepared jalapeño pepper
  15. Cook gently until lightly browned - 8 min
  16. Add canned tomatoes
  17. Add prepared sundried tomato
  18. Add sugar
  19. Add vegetable stock
  20. Add canned red kidney beans
  21. Add prepared cilantro
  22. Boil
  23. Reduce until thickened - 20 min, low heat
  24. Prepare a clean work surface
  25. Add avocado
  26. Slice thinly
  27. Add tomato
  28. Slice lengthwise
  29. Scoop with teaspoon
  30. Dice thinly
  31. Transfer vegetables to small bowl
  32. Add prepared jalapeño pepper
  33. Add lime juice
  34. Mix well with tablespoon
  35. Transfer beans to 4 medium bowls
  36. Season with salt & pepper
  37. Top with sour cream bit by bit
  38. Serve
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