Comforting Chilli with Beans and Toppings
Ingredients
For the chilli
- 1x 400g tin of black beans
- 1x 400g tin of red kidney beans
- 1x 400g tin of black eyed beans
- 2x400g tin chopped tomato’s
- 1x white onion
- 5x cloves of garlic
- 3x red/orange/yellow peppers
- 1x carrot
- 1x stick of celery
- 1 tsp cayenne pepper (omit if you don’t like it spicy)
- 2 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp smoked paprika
- 1 tbsp marjoram
- 1x fresh red chilli
- 1x bunch fresh coriander or parsley
- salt and pepper
- 2 tbsp olive oil
For the toppings
- 2x ripe avocado’s
- 1/2 red onion
- juice of half a lemon
- salt and pepper
Preparation
The chilli
Heat a large heavy based pot on medium high heat.
Finely chop onions, garlic & chilli
Chop peppers into 2 cm squares & peel & chop carrots lengthways in half & then into 1cm thick slices do the same with the celery.
Add oil to hot pan and sautee onions first until soft for about 5 minutes
Add carrots & celery & fry off for 3 mins
Add garlic, chilli, marjoram & spices & sautee for a further 1 minute
Add in all the beans (including their liquids - its where all the nutrients have leaked out to !)
Pour in tinned tomatoes and season to taste
Give everything a good stir, bring to the boil and then simmer for 25-30 minutes until reduced, thick and saucy
Stir occasionally and top up with water if it looks like it needs it.
The toppings
Cut avocado’s in half and de-stone. Crisscross chunky diamonds and spoon out into a bowl, add salt, pepper and lemon juice to taste. Stir gently (so as not to mush the avocado completely)
Finely slice the red onion into half-moons and put in a bowl with a little lemon juice. Gently pinch the onions until they turn a light bright pink
Serve both on top of the chilli with fresh coriander or parsley
