Spicy Three-Bean Chili with Toppings
Ingredients
- 1x 400g tin of black beans
- 1x 400g tin of red kidney beans
- 1x 400g tin of black eyed beans
- 2x 400g tin chopped tomatoes
- 1x white onion
- 5x cloves of garlic
- 3x red/orange/yellow peppers
- 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
- carrots
Toppings
- 2x ripe avocados
- 1/2 red onion
- juice of half a lemon
- salt and pepper
Preparation
Heat a large heavy-based pot on medium-high heat.
Finely chop onions, garlic and chilli.
Chop peppers into 2 cm squares and peel and chop carrots lengthways in half and then into 1 cm thick slices; do the same with the celery.
Add oil to hot pan and saute onions first until soft for about 5 minutes.
Add carrots and celery and fry off for 3 minutes.
Add garlic, chilli, marjoram and spices and saute for a further 1 minute.
Add in all the beans including their liquids.
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.
Toppings
Cut avocados 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.
