Recipes
Vegetable
Chilli
Chipotle black bean chilli with guacamole

Chipotle black bean chilli with guacamole

Name: Chipotle black bean chilli with guacamole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 1 tsp ground paprika; 1 tbsp cumin seeds; 1 tbsp olive oil; 1 red onion, finely sliced; 3 garlic cloves, crushed; 2 tbsp chipotle paste or 1 dried chipotle chilli, left whole; 2 x 400g cans chopped tomatoes; 1 tsp red wine vinegar; 2 tbsp milk; Pinch of sugar; 2 x 400g cans black beans; Soured cream to serve; For the guacamole; 1 lime, quartered, to serve; 2 ripe avocados; Juice of 1 lime; 1 red chilli, finely chopped; 2 tbsp chopped fresh coriander, plus extra to garnish

Easy
June 2013

Easy
June 2013

Test kitchen approved

Serves 4
Ready in 1 hour

Delicately toasted spices, chipotle paste, tomatoes and black beans are simmered together to create a wonderful vegetarian chilli. Served with homemade guacamole, this a crowdpleasing chilli to share with friends.

Try adding dark chocolate to your recipe, like in this vegetarian chilli, for added richness.

Vegetarian recipes

Nutrition: per serving

Calories: 369kcals
Fat: 19.8g (4.4g saturated)
Protein: 16.1g
Carbohydrates: 33.8g (9.7g sugars)
Fibre: 11.7g
Salt: 0.3g

Nutrition: per serving

Calories: 369kcals
Fat: 19.8g (4.4g saturated)
Protein: 16.1g
Carbohydrates: 33.8g (9.7g sugars)
Fibre: 11.7g
Salt: 0.3g

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Ingredients

1 tsp ground paprika
1 tbsp cumin seeds
1 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, crushed
2 tbsp chipotle paste or 1 dried chipotle chilli, left whole
2 x 400g cans chopped tomatoes
1 tsp red wine vinegar
2 tbsp milk
Pinch of sugar
2 x 400g cans black beans
Soured cream to serve

For the guacamole

1 lime, quartered, to serve
2 ripe avocados
Juice of 1 lime
1 red chilli, finely chopped
2 tbsp chopped fresh coriander, plus extra to garnish

Method

Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.
Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.