Ingredients

The following ingredients have 4 Servings
  • 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 tbsp Fresh coriander (cilantro) (chopped)
  • 2 tbsp Chipotle paste
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 pinch Sea salt and black pepper
  • 1 Avocado (diced)
  • 2 Tomatoes (diced)
  • 4 Spring onion (Scallion) (sliced)
  • 2 Jalapeños (sliced)
  • 1 Lime ((juice only))
  • 1 pinch Sea salt and black pepper

Instruction

  • Heat the oil over a medium heat and cook the onion, carrot, mushroom, celery and garlic. Cook until softened - about 5 minutes.
  • Add the rest of the ingredients for the chilli, mash down the tomatoes with a wooden spoon, mix well and simmer for 30 minutes.
  • Meanwhile, make the avocado salsa by mixing together the ingredients in a bowl and let the flavours come together until the chilli is ready
  • Serve it all up with some rice and tortilla chips.