An incredibly healthy, cheap to make, deliciously tasty and filling meal that all goes in one pot, takes only 10 minutes to prep and 15 minutes to cook
It seriously is faster than ordering take away (seriously!)
And it makes a good 8 serves
It is made from ingredients that should pretty much already be in your pantry and fridge
Plus there are multiple ways in which you can serve this chilli so you don’t get bored
Serve it as suggested in the recipe, topped with avocado, a squeeze of lime juice and corn chips (yum!)
Or serve with rice, quinoa, barley – or a combination of all three
Or serve in a wrap with salad
Or on top of a toasted tortilla
Or on a roasted sweet potato
And you can even serve it cold and just scoop it up using corn chips like a chunky style dip!
The options really are endless
But whatever you do, you just have to try this delicious chilli as it is so damn easy
In fact you still have time to make it for dinner for Meat Free Monday tonight!
Fast Fabulous Bean Chilli with Lime and Avocado
Author: Caroline Trickey from Healthy Home Cafe
- 1 tablespoon extra virgin olive oil
- 1 large red onion, diced
- 3 cloves garlic, crushed
- 3 teaspoons Mexican spice mix* (or 1 teaspoon each ground cumin, oregano and chilli powder)
- 2 sticks celery, diced
- 2 medium carrots, diced
- 2 zucchinis, diced
- 200 grams (4-5 approx) Portabello mushrooms
- 453g jar mild chunky salsa (I used Misson brand)
- 400 gram tin corn, drained, or 1½ cups frozen corn
- 400 gram tin crushed tomatoes
- 400 gram tin black beans, drained
- 400 gram tin kidney beans, cannellini beans or chickpeas, drained
- 400 gram tin lentils (or ½ cup red lentils, rinsed - but add 1 extra cup of stock and allow an extra 10 minutes cooking time)
- 2 - 3 vegetable stock cubes or concentrated stock
- handful baby spinach leaves
- To serve: fresh coriander, ripe avocado, 2 limes
- corn chips, optional
- Heat a large pot over medium heat. When hot add oil and onion and saute for 2-3 minutes.
- Add garlic and spices and cook for 1-2 minutes.
- Add celery, carrots, zucchini and mushrooms and cook for 2-3 minutes.
- Then add salsa, corn, tomatoes, both tins of beans, lentils, stock cubes and about a cup of water.
- Place lid on pot and bring to the boil.
- Turn heat down and simmer for 5-8 minutes, until veggies (and lentils) are cooked.
- Turn heat off and stir baby spinach leaves through.
- Serve with coriander, avocado, lime and corn chips - or any other way you prefer!
This chilli will keep in the fridge for up to 5 days
If wanting to keep for longer, freeze it