Bean Chilli
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 people
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Calories
300 kcal
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Course
Main Course
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Cuisine
Mexican
Bean Chilli
Description
The Bean Chilli recipe starts by sautéing a mixture of diced red onion, carrot, mushrooms, celery, and crushed garlic in olive oil until softened. Canned beans—black, cannellini, and haricot—are combined with canned plum tomatoes and seasoned with chipotle paste, ground cumin, paprika, salt, pepper, lime juice, and fresh cilantro. The mixture is simmered for 30 minutes, allowing flavors to meld and tomatoes to break down.
The avocado salsa is prepared by mixing diced avocado, tomatoes, sliced spring onions, jalapeños, lime juice, salt, and pepper. This fresh topping offers a creamy texture and a hint of spiciness that complements the smoky warmth of the chili. Serving the chili with rice and tortilla chips adds substance and texture contrast to the meal.
Leftovers can be enjoyed on a baked potato or nachos. Adjust the spiciness by modifying chipotle paste quantity, and use any preferred bean varieties for texture and flavor variations.
Ingredients
Chilli
- 1 tablespoon olive oil
- 1 red onion diced
- 1 carrot peeled and diced
- 6 mushrooms diced
- 1 rib celery diced
- 4 garlic crushed, clove
- 1.2 kg Canned beans drained (we used black beans, cannellini beans and haricot beans)
- 800 g plum tomatoes canned
- 1 lime (juice only)
- 4 tablespoon cilantro chopped, fresh
- 2 tablespoon chipotle paste
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 pinch sea salt
- 1 pinch black pepper
Avocado Salsa
- 1 avocado diced
- 2 tomato diced
- 4 spring onion sliced, aka scallion
- 2 jalapeños sliced
- 1 lime (juice only)
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Heat 1 tablespoon Olive oil over a medium heat and cook 1 Red onion, 1 Carrot, 6 Mushrooms, 1 rib Celery and 4 Garlic clove. Cook until softened - about 5 minutes.
- Add 1.2 kg Canned beans, 800 g plum tomatoes, juice of 1 Lime, 4 tablespoon Fresh coriander (cilantro), 2 tablespoon Chipotle paste, 1 teaspoon Ground cumin, 1 teaspoon Paprika and 1 pinch Sea salt and ground black pepper. Mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.
- Meanwhile, make the avocado salsa by mixing together 1 Avocado, 2 Tomatoes4 Spring onion (Scallion), 2 Jalapeños1 Lime and 1 pinch Sea salt and ground black pepper in a bowl and let the flavours come together until the chilli is ready
- Serve it all up with some rice and tortilla chips.
Notes
- Leftover chili pairs well with baked potatoes or as a topping for nachos.
- The spiciness can be adjusted by increasing or decreasing the amount of chipotle paste used.
- Use any preferred beans or a single type for different textures and tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1Portion | |
| Calories | 300kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 643mg | 27% |
| Potassium | 1315mg | 28% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 3565IU | 71% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 110mg | 11% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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