Fast Fabulous Bean Chilli with Lime and Avocado
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 8
- 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!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/06/26/fast-fabulous-bean-chilli-with-lime-and-avocado/
3.5.3251