Bean Chilli

6 standard portions

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Ingredients

• 1 tbsp Olive oil
• 1 Red onion (diced)
• 1 Carrot (peeled and diced)
• 6 Mushrooms (diced)
• 1 rib Celery (diced)
• 4 Garlic clove (crushed)
• 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 tablespoons Fresh coriander (cilantro) (chopped)
• 2 tablespoons Chipotle paste
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 pinch Fine sea salt and ground black pepper
• 1 Avocado (diced)
• 2 Tomatoes (diced)
• 4 Spring onion (Scallion) (sliced)
• 2 Jalapeños (sliced)
• 1 Lime ((juice only))
• 1 pinch Fine sea salt and ground black pepper

Method

1. Heat 1 tbsp 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.
2. Add 1.2 kg Canned beans, 800 g plum tomatoes, juice of 1 Lime, 4 tbsp Fresh coriander (cilantro), 2 tbsp Chipotle paste, 1 tsp Ground cumin, 1 tsp Paprika and 1 pinch Sea salt and black pepper. Mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.
3. Meanwhile, make the avocado salsa by mixing together 1 Avocado, 2 Tomatoes, 4 Spring onion (Scallion), 2 Jalapeños, juice of 1 Lime and 1 pinch Sea salt and black pepper in a bowl and let the flavours come together until the chilli is ready
4. Serve it all up with some rice and tortilla chips.