Three Bean Chilli With Avocado Salsa
Based on Rukmini Iyer's Three Bean Chilli with Avocado Salsa recipe from The Green Roasting Tin.
A super-easy chilli recipe that can be left to roast in the oven with minimal effort required. Serve with rice, corn tortillas, or tortilla chips.
Prep Time: 10 mins
Cooking Time: 1hr
Total Time: 1hr10
Three Bean Chilli
250g chestnut mushrooms, roughly
1 onion, roughly chopped
1 red pepper, roughly chopped
1 tbsp chipotle paste
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
pinch of salt
1 tbsp olive oil
1.2kg tinned beans (I use black beans,
kidney beans, and cannellini beans)
800g chopped tomatoes
200ml vegetable stock
a handful of fresh coriander
1 large avocado, roughly chopped
1 lime, juice only
2 spring onions or 1/2 red onion, finely
1 garlic clove, crushed
handful of coriander, roughly chopped
salt & pepper, for seasoning
Preheat the oven to 180°C fan/200°C/gas 6.
In a large, deep roasting tin, mix together the mushrooms, onion, red pepper, chipotle paste, spices, salt and olive oil. Place the tin in the oven and leave to roast for 25 minutes.
Drain and rinse the beans and add them to the tin, along with the chopped tomatoes and stock. Stir to mix. Return to the oven and cook for 35 minutes.
10 minutes before the chilli is done, combine all the salsa ingredients in a small bowl, mashing the avocado very lightly with the back of a fork. It should remain fairly chunky.
Scatter the fresh coriander on the chilli and serve with rice, corn tortillas, or tortilla chips - or a combination of these.