Recipe: Blackbean Chilli with Avocado

Vegan Blackbean Chilli with Avocado, Lime and Salsa

Credit to Anna at: https://annasfamilykitchen.com

A note from Anna: “Served with rice or on Sweet Potatoes this Vegan Chilli is hearty yet healthy. Served with tortillas and poached eggs it makes a fab brunch too! Packed with protein and containing 4 of your 5 a day, the whole dish takes 5 minutes to prep and 15 minutes to cook.”

Serves: 4

Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

Difficulty: easy

Ingredients

1 tbsp olive oil
3 red peppers sliced
1 red onion chopped
3 garlic cloves crushed
800g (2 cans) black beans, drained
2 tbsp Balsamic Vinegar
½ tsp smoked paprika
4 tsp Chipotle Paste
400g passata
salt and pepper

For the Salsa:
1 avocado chopped
100g cherry tomatoes roughly chopped
Juice of 2 limes
2 tbsp extra virgin olive oil
2 tbsp chopped fresh coriander

Prepare your salsa by combining all the ingredients in a bowl with a pinch of salt.

Sauté the onion for 5 minutes before adding the garlic and peppers.

Colour for 2-3 minutes before adding the balsamic vinegar. Let it bubble for a few seconds then add the black beans, paprika, chipotle paste and passata.

Add ½ tsp Maldon salt and a few grinds of black pepper.

Simmer for 15 minutes and serve with rice and your salsa.