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Veggie chilli with black bean salsa recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Upgrade chili with black beans for a healthier twist, ideal for quick weeknight dinners.
Ingredients:
  • 2 x 400g cans Black Beans, rinsed, drained
  • 1 large carrot, peeled, finely chopped
  • 1 large green or yellow capsicum, seeded, finely chopped
  • 2 red onions, finely chopped
  • 35g pkt chilli con carne seasoning
  • 1 1/2 x 400g cans diced tomatoes
  • 1 corn cob, husk and silk removed, kernels removed
  • 1 avocado, stoned, peeled, chopped
  • 150g cherry tomatoes, chopped
  • 125.00 ml coarsely chopped coriander
  • 42.00 gm lime juice
  • Sour cream, to serve
  • Corn chips, to serve
Instructions:
  • Set aside 100g of the beans. In a large frying pan over medium-high heat, heat the oil. Add the carrot, capsicum, and half of the onion. Sauté for 5 mins until tender. Stir in the chili con carne seasoning and cook for 1 min until fragrant. Pour in the canned tomatoes, remaining beans, and 1/2 cup (125ml) water. Cover and simmer for 10 mins, stirring occasionally, until the mixture thickens.
  • Cook the corn kernels in a pot of boiling water until they are tender, then drain them.
  • In a bowl, mix together corn, avocado, cherry tomatoes, coriander, lime juice, reserved beans, and remaining onion. Serve by dividing chili among bowls, topping with sour cream, corn mixture, and corn chips. Season with pepper before serving.

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